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Ceviche

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Ceviche
Bon Appetit Archives

The Bon Appetit Cookbook

 "The action of the acid in the lime juice 'cooks' the fish, thereby firming
the flesh and turning it opaque. Only very fresh fish should be used for
this dish. Diced fresh vine-ripened tomatoes are an excellent addition."

3/4 pound sole fillets, cut into 1/2-inch strips
3/4 cup fresh lime juice
1/4 cup olive oil
1 garlic clove, minced
3 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon diced green chiles
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium avocado, peeled, halved, pitted and sliced
Lettuce leaves