Rockfish Ceviche

Light and refreshing cured fish is perfect for a summer day. Serve with greens, over rice or with corn chips.
1 pound boneless, skinless wild Rockfish filet cut into small square pieces

1 cup of minced onion

2 1/2 cups fresh lime juice or lemon juice

1/2 cup of finely chopped leaves of cilantro or parsley


1 cup of chopped tomato (optional)

2 diced avocados (optional)

2 finely chopped jalapeños, other chiles, or dried chile flakes (optional)

Place fish squares with 2 cups of lime juice in a bowl, cover and refrigerate at least 1 hour or until the fish turns white. Drain the lime juice. Mix all other ingredients in a large bowl (including the remaining 1/2 cup of lime juice), salt to your taste and if using avocado, add just before serving.