Ceviche Perlita

Ingredients

• 1  firm-ripe avocado 
• 1 serving mexican chile sauce such as cholula hot
• 1 serving coarse kosher salt to taste
• 0.5  cucumber peeled seeded cut into 1/4-in. cubes
• 3 oz feta cheese firm crumbled finely ( Mexican cheese)
• 2 tablespoons cilantro leaves fresh chopped
• 0.8 cup grape tomatoes cut into 1/4-in. cubes
• 4 ounces olives green with water before using), finely chopped pitted
• 3 tablespoons juice of lemon fresh
• 3 tablespoons juice of lime fresh
• 2 tablespoons olive oil extra-virgin
• 1 teaspoon oregano dried
• 2 tablespoons juice from a jar of pickled jalapeños sliced
• 0.8 pound sea bass fresh diced boneless skinless cut into 1/4-in. to 1/2-in.
• 1  serrano chile minced
• 1 serving tortilla chips thick
• 0.5 medium onion sweet white finely chopped

Equipment

• bowl
• colander

Directions

1. In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.
2. Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeo juice in a large bowl.
3. Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.
4. Add pickled jalapeos, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice.
5. Serve with tortilla chips and hot chile sauce.