Sea Forager’s Surf Perch Ceviche
1 pound fresh, skinless surf perch cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium red onion, diced pretty small
1/3 cup chopped cilantro, plus a few leaves for garnish
1 large or 2 small ripe avocados, peeled, pitted and diced
Optional: diced tomatoes and/or chiles (stemmed, seeded & chopped)
Tostadas or tortilla chips for serving
Tapatio hot sauce and beer
After cleaning, skinning, and dicing your fish fillet, combine them with all the ingredients in a bowl so that the fish is covered by the juice. Cover and refrigerate for about 4 hours, until the fish has become opaque.
Serve with chips or tostadas and a cold beer. Top with tapatillo as desired. Cheers!