Don Juan's-style Ceviche

  • 1 lbs skinless boneless tilapia fish fillets, cut into 1/2-inch chunks
  • 1 cup fresh lime juice (from 4 to 6 limes)
  • 3 medium tomatoes, chopped fine
  • 1/4 cup olive oil
  • 1/4 cup finely chopped onion
  • 2 Tbsp finely chopped cilantro
  • 1/2 tsp salt or to taste
  • 1/2 cup catsup
  • 1 tsp hot pepper sauce, preferably a Mexican brand such as Tamachula or Valentina
  • 1 ripe avocado, peeled, seeded, diced
  • Lime slices
  • Crackers or tortilla chips image placeholder

Place fish in a shallow glass dish or pie plate. Pour lime juice over fish to cover completely. Cover and refrigerate at least 1 hour for soft-textured fish or 4 hours if you prefer your fish more firm. (The lime juice will "cook" the fish.)

Combine tomatoes, oil, onion, cilantro and salt; mix well. Let stand at room temperature 30 minutes for flavors to develop.

Drain fish, reserving lime juice. Combine catsup and hot sauce; stir in 2 tablespoons of the reserved lime juice (or more to taste). Spoon this mixture into the bottom of 6 wine goblets, ice cream sundae glasses or large martini glasses.

Spoon half of the tomato mixture over catsup mixture; top with the drained fish. Combine remaining tomato mixture and avocado; spoon over fish. Garnish with lime slices and serve with crackers.

Makes 6