Peruvian Avocado Ceviche

Peruvian Avocado Ceviche RecipeMakes: 4 servings
Prep Time: 20 minutes
Total Time: At least 1 hour

2 halibut steaks (6 ounces)
1 cup freshly squeezed lime juice, divided
3/4 cup red and yellow grape tomatoes, halved
1/2 cup slivered red onion
1 clove garlic, minced
1/2  to 1 jalapeno pepper, stemmed, seeded, and minced
2 ripe Peruvian avocados, peeled, pitted and cubed
1/8 teaspoon salt, or to taste
Torn fresh cilantro leaves

Cut halibut in 1/2-inch cubes and place in a bowl with 3/4 cup lime juice, or enough to cover fish. Cover and refrigerate for 2 to 3 hours, or until fish is opaque.

Drain liquid, then stir in all remaining lime juice and ingredients. Serve immediately.

To learn more about the benefits of avocados, and to try some flavorful recipes, visit Avocados From Peru.

Also try this recipe for Quinoa-Stuffed Peruvian Avocados.