Ceviche

My great friend Clare brought this appetizer to our pre-wedding barbecue, and it was a major hit! When it was time to bring something to Kristen and Chevy's Cinco de Mayo party, this was the obvious choice, and we added a few touches of our own!

Ingredients:
* 1 lb halibut or other seafood
* 8 - 10 limes (enough juice to cover the fish)
* 1 can black beans, rinsed and drained
* 1 avocado
* 1 cup corn (roasted, if possible)
* 1/2 cup cilantro, chopped
* 1 bunch green onions, sliced
* 1 large tomato, chopped
* 2 fresh jalapenos, seeded and chopped
* 2 cloves of garlic, minced

Preparation:
1.  Cube fish into small pieces (cubic centimeters or smaller); place in medium bowl and cover with juice from limes*. Cover bowl and refrigerate for at least 4 hours (up to overnight). When fish is opaque, drain fluids from bowl.
2. Chop all other ingredients and mix with fish. Let mixture sit in refrigerator for at least 30 minutes for flavors to meld.
3. Serve with chips and Coronas!

* Tip I learned from watching Top Chef: before cutting lemons or limes in half to juice them, roll them under your palm on the countertop or cutting board (this crushes the pulp inside the fruit, making the juice much easier to squeeze out).