Cindy Soefer’s Ceviche

I take whatever fish I catch and cube it and place in a dish. I then put enough lime juice to cover it and have it fully submerged. I cover the dish and refrigerate overnight. The next day, I drain the lime juice and put the cubes on paper towels and pat dry and set aside. In a bowl, I mix the onion, tomato, jalapeño and cilantro and mix up until it looks like a pico de gallo. Then I add the fish cubes and toss with a teaspoon of olive oil, juice from the orange and salt and pepper to taste. Serve chilled with slices of avocado and tortilla chips.