Slice the red onion and salt generously and let stand 15 minutes until it begins to release its liquid. (this will removed some of the bitterness). Rinse well.
Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer the fish will become.
Before serving, add the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.
To make Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water if needed to get the blades going.
Serve ceviche with chips, on mini tostadas or make ceviche tacos or ceviche lettuce cups.
Serve in small appetizer cups or shot glasses with a mini fork.
Or plate it up with a little Avocado Sauce as a salad course.
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