Rockfish Sole Ceviche

Ingredients

½ lb skinless rockfish, cut into ½ inch dice
½ lb skinless Dover or Petrale sole, cut into ½ inch dice
1 ½ cups fresh lime juice
½ white onion, diced
½ red onion, diced
2 tomatoes (about 1 lb), diced
1 to 2 jalapeños or serranos, stemmed, seeded and finely chopped
1 cucumber, seeds removed, finely chopped
1 bunch radishes, finely chopped
2/3 cup black beans, drained and rinsed
2 cloves garlic, minced
⅓ cup chopped cilantro, plus a few leaves for garnish
Dash of ground oregano
1 to 2 Tbsp extra-virgin olive oil (optional)
Pinch of salt & pepper
3 Tbsp fresh orange juice or ½ tsp sugar
1 large avocados, peeled, pitted and diced
Tostadas, tortilla chips or crackers, for serving

Directions

1. In a 1 ½ quart glass or stainless steel bowl, combine the fish, lime juice, oregano and onions. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish.
2. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
3. In a large bowl, mix together the tomatoes, green chiles, beans, cucumber, radishes, garlic, cilantro, and optional olive oil. Stir in the fish and season with salt, and pepper, usually about ½ teaspoon.
4. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
5. Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.