INGREDIENTS
5 lbs fresh or fresh-frozen white fish, like sea bass or snapper
1lb lemons or limes
1/2 cup extra virgin olive oil
2 avocados, diced
2 large, firm Bermuda onions, chopped
3 cloves finely chopped garlic
4 large red or green bell peppers, chopped
4 large tomatoes, diced
2 jars artichoke hearts, cut up
2 small cans Ortega chili peppers, diced
salt and coarsely ground pepper, optional
DIRECTIONS
Cut the raw fish fillets into one inch cubes and place in a stainless steel or earthenware bowl. Cover the fish with the lemon or lime juice, then add the remainder of ingredients except for the olive oil and avocado. Stirring occasionally, keep the bowl full of ceviche chilled for half an hour or more. When the fish turns opaque, it is ready to eat. Just before serving, pour off most of the citrus juice, add the half cup olive oil and diced avocados, tossing all gently together. This dish keeps well, if chilled, so it can be made the day before as well as just before eaten, and if any is left, days after.
