Peruvian Avocado Ceviche

Ingredients

• 2 halibut steaks (6 ounces)
• 1 cup freshly squeezed lime juice, divided
• 3/4 cup red and yellow grape tomatoes, halved
• 1/2 cup slivered red onion
• 1 clove garlic, minced
• 1/2 to 1 jalapeño pepper, stemmed, seeded and minced
• 2 ripe avocados, peeled, pitted and cubed
• 1/8 teaspoon salt, or to taste
• Torn fresh cilantro leaves

Instructions

1. Cut halibut in 1/2-inch cubes and place in a bowl with 3/4 cup lime juice, or enough to cover fish. Cover and refrigerate for 2 to 3 hours, or until fish is opaque.
2. Drain liquid, then stir in all remaining lime juice and ingredients. Serve immediately.