Classic Ceviche - Rick Bayless

Ingredients

• 1 pound fresh skinless snapper, bass, halibut or other ocean fish fillets (the fish I listed I like because they have a large flake or meaty texture), cut into ½-inch cubes or slightly smaller
• 1 1/2 cups fresh lime juice
• 1 medium white onion, chopped into ¼-inch pieces
• 2 medium-large (1 pound total) tomatoes, chopped into ¼ inch pieces
• Fresh hot green chile to taste (roughly 2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
• 1/3 cup chopped fresh cilantro, plus a few leaves for garnish
• 1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
• 1 to 2 tablespoons olive oil, preferably extra-virgin (optional but recommended to give a glistening appearance)
• Salt
• 3 tablespoons fresh orange juice OR 1/2 teaspoon sugar
• 1 large or 2 small ripe avocados, peeled, pitted and diced
• Tostadas, tortilla chips or saltine crackers for serving