Many ceviches are chopped quite fine to fit neatly on crackers or tiny tortilla chips but I like to serve it with a fork as a small appetizer 'salad', a bit chunkier. I also like to use green olives, and because halibut is firm, I prefer to use it, although you may choose to use any other firm white fish such as a more traditional red snapper.You probably know that the acid in the lime juice 'cooks' the fish, turning it just as opaque as if it had been cooked in a pan but infusing that important citrus flavor deeply into the fish.
Trim skin and bones froim 3 lbs of halibut. I like using steaks, but you can use fillets too if they are nice and thick. Cut into 3/4 " cubes; place in a tall deep ceramic or pottery bowl. Pour 1 c lime juice over the top. I typically use key lime juice but think you can get by with regular lime juice if necessary. The juice should cover all the fish . Cover and chill overnight. Drain and rinse under cold water, place in a large bowl.
Break up any large pieces of tomato from 1 1-lb can of whole tomatoes and add them with the juice, along with a 3-oz jar of stuffed olives, drained, 1 cup diced onion, 1/2 c. ketchup, 1/2 c. olive oil, 2 tsp salt, 1 tsp dry oregano, 1 tsp hot pepper sauce. Stir, then gently add halibut chunks and mix carefully.
Just before serving, dice an avocado, and scatter over the edge of the serving bowl. This will serve 6-8.
