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Ingredients

• 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
• 3 tablespoons fresh lime juice
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano, preferably Mexican
• 2 tablespoons juice from a jar of sliced pickled jalapeños (sometimes labeled
• 1/2 medium sweet white onion, finely chopped
• 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
• 1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes
• 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
• 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
• 1 serrano chile, minced
• 2 tablespoons chopped fresh cilantro leaves
• 1 firm-ripe avocado
• Coarse kosher salt to taste
• Thick tortilla chips
• Mexican hot chile sauce, such as Cholula

Description

Ojai Resident Claud Mann, Chef And Cohost Of The TBS Show Dinner And A Movie And A Regular Contributor To Edible Ojai, Makes This Dish Constantly During The Summer. His Wife's Father, Who Grew Up In Acapulco, Invented It And Called It Perlita, Or "li

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