I love seafood, I love cilantro, I love avocados, I love olives.  What does one do when they all come together?  Melt, find their happy place, eat way too much and then just share — oh not the food, just the recipe.
I found this Ceviche Verde Recipe in Bon Appetit several years ago and just can’t get enough of it.  It’s almost a Green Staple to me. So many things in it that I just love.  When halibut is sort of affordable (Costco, I love you) it’s amazing, but using another, affordable fish is just as good.  It might not look super eye appealing but it is appealing to the taste buds!

Ingredients:

1 pound fresh Pacific halibut or other firm-fleshed fish
1 teaspoon kosher salt
3 tablespoons fresh lime juice
2 ripe avocados, peeled and pitted
3/4 cup green olives, sliced
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 tablespoons olive oil
Tostadas or tortilla chips

Directions:

Chop fish into 1/2″ cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.

Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.

Serve over tostadas or with tortilla chips for dipping.