Acapulco-style Ceviche

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

There are many different kinds of Ceviche, and they often vary by region. 

Ingredients:

• 1kg swordfish, skinned and sliced
• 1 bay leaf
• Juice of 5 lemons
• ½ tsp dried oregano
• 1 onion, finely chopped
• 4 tomatoes, seeded and chopped
• 3 tbsp coriander, finely chopped
• 6 pickled chillies, finely chopped
• 65g pitted green olives, chopped
• 50g capers, chopped
• 1 litre tomato juice
• 350ml white wine
• 60ml extra virgin olive oil
• Salt
• 1 avocado, peeled, pitted, halved, and sliced; to garnish

Recipe:

1. Put the fish into a saucepan, add the bay leaf and enough water to cover; then bring to a boil.
2. Reduce the heat and simmer for 2 minutes. Remove the pan from the heat and drain.
3. Transfer the fish to a dish.
4. Add the lemon juice, oregano, onion, and a pinch of salt. Chill in the fridge for at least 2 hours, occasionally stirring the mixture gently.
5. Add the tomatoes, coriander, pickled chillies, olives, capers, and tomato juice to the fish. Mix together, gradually incorporating the wine and olive oil.
   1. Taste and adjust the seasoning if necessary.
6. Transfer the mixture to a serving platter and garnish with the avocado.