Ceviche

3 pounds fresh Pacific whitefish, snapper, or speckled trout
6 limes
3 to 4 tomatoes, chopped
3 to 5 jalapeños, seeded and chopped
1 larger onion, chopped
1/4 to 1/2 bunch cilantro, chopped
1 garlic clove, chopped
2 tablespoons olive oil
Salt and black pepper, to taste

Cut fish into 1/2-inch cubes. Marinate and chill fish at least 4 hours in juice of 3 limes. Pour off liquid. Mix in remaining ingredients except limes. Squeeze juice of remaining limes on top. Serve with fresh tostadas or in chilled avocado halves.

Serves 10 – 12

Specialty of the House originally featured in Domain, September/October 1989.