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Make It: Ceviche

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Citrus-bathed fish makes a refreshing repast for Cinco de Mayo. This recipe from Sonia Chaidez of Tres Hermanas restaurant in midtown Sacramento requires no oven: Marinating the fish in lime juice for several hours “cooks” the fish without heat.

1     pound tilapia or cod fillet
½    cup lime juice
¼    medium tomato, chopped
3/4  cup onion, finely chopped
½    cup cilantro, chopped
1     jalapeño, finely chopped
½    teaspoon salt or to taste
1 6-ounce can tomato juice
1     avocado

Cut fillet in 1/3- to 1/2-inch square pieces. Place in a medium-size bowl. Add lime juice and mix well. Cover and refrigerate 6 hours or overnight until fish becomes opaque. Remove some of the excess lime juice and add the remaining ingredients. Refrigerate at least 30 minutes for flavors to blend. Garnish with avocado and serve with tostadas or as a salad. Serves 6