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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. | 2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado. | 3. MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
halibut fillet	1	1	cut	403.4676	0.0	89.7602	2.2667
lime juice	1 1/2	cups		90.75	30.5646	1.5246	0.2541
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato	2	pound	chopped	163.2934	35.2895	7.9832	1.8144
hot green chili pepper	1 -3		stemmed seeded chopped	-	-	-	-
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
green olive	1/3	cup	chopped pitted	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1 -2	tablespoon		403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
avocado	2		peeled pitted diced	-	-	-	-
tostada cracker				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.