2 lb. halibut, freshly caught, cut into 1 inch chunks 4 C tomatoes, 1/2 inch dice 1 C red bell peppers, finely diced 1/2 C jalapenos, finely diced 1 C green bell peppers, finely diced 2 C green onions, finely diced 1 C red onion, finely diced 4 limes, diced 1 C lime juice, bottled 4 avocadoes, mashed 2 C cucumbers, 1/2 inch dice 2 C cilantro salt to taste pinch cayenne tabasco as needed 1 (1) gallon zip lock bag
Place the halibut chunks, limes, and the juice into the ziplock bag. Place into fridge for 4 hours turning the bag over every hour to mix them up. When halibut is done in a large bowl mix all ingredients and serve.
Servings: 2 lbs.