Ceviche Acapulco

Ingredients

• 1 lb. raw fish (Leo Romero favors tilapia, pollock, scrod, or cod, because they are firm. You don’t want to use flounder or sole because they are too soft and the ceviche becomes gooey.)
• 1/2 cup lime juice
• 1/2 cup lemon juice
• 1/2 cup onion, chopped
• 1/2 cup Roma tomatoes, chopped
• 2 jalapeño peppers, seeded and deveined
• 1 tsp. salt
• 1 tsp. oregano
• 1/2 tsp. cumin
• 2 Tbs. olive oil
• 1 avocado
• 1/2 cup cilantro
• 2 – 3 quart plastic or ceramic container (not metal)

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