1 lb raw firm white fish (tilapia, cod, haddock, etc.)
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup sweet onion, finely diced
1/2 cup Roma tomatoes, finely diced
1 jalapeno pepper, seeds removed, minced
1 tsp sea salt
1 tsp dried oregano flakes
1/2 tsp cumin
2 Tbsp olive oil
1 ripe avocado, diced
1/2 cup chopped fresh cilantro
Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.
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