• 1-1/2 lbs white fish
• 6 large limes, juiced
• 2 large limes, halved
• 3 medium tomatoes, peeled, seeded and copped
• 1 red onion, sliced paper thin
• 3 avocados, peeled, pitted, and sliced
• 1 or 2 jalapeño or serrano chiles, minced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup olive oil
• Celtic sea salt and pepper to taste

Skin and bone fish, cut into 1/2" cubes, and place in glass bowl. Add lime juice, cover, and refrigerate for 6 hours. Drain juice and combine the remaining ingredients except the avocados in a big serving bowl. Squeeze the two halved limes over the dish and toss well. Arrange sliced avocados on top and serve.