Classic Ceviche

www.foodandwine.com/recipes/aspen-2002-classic-ceviche

This classic ceviche recipe makes a perfect party appetizer because it's easy to prepare and can be marinated a day ahead. Celebrated chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor. Slideshow: Amazing Seafood Recipes This classic ceviche recipe makes a perfect party appetizer because it's easy to prepare and can be marinated a day ahead. Celebrated chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor. Slideshow: Amazing Seafood Recipes

1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into ½-inch dice

1 ½ cups fresh lime juice

1 medium white onion, chopped into ½-inch pieces

2 medium-large tomatoes (about 1 pound), chopped into ½-inch pieces

Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped

⅓ cup chopped cilantro, plus a few leaves for garnish

⅓ cup chopped pitted green olives (manzanillos for a typical Mexican flavor)

1 to 2 tablespoons extra-virgin olive oil (optional)

Salt

3 tablespoons fresh orange juice or ½ teaspoon sugar

1 large or 2 small ripe avocados, peeled, pitted and diced

Tostadas, tortilla chips or saltine crackers, for serving

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