Photo Credit: Mexican Avocados Yield: 24 tostaditas. 1 lb. very fresh boneless, skinless ocean fish fillets (tuna, marlin, snapper, grouper or salmon), cut into 1/4" dice 1 cup fresh lime juice 1 1/4 cups peeled, seeded, chopped tomatoes 1/2 cup sliced pitted green olives (preferably manzanillo) 3 Tbsp. chopped cilantro leaves 2 Tbsp. (or to taste) finely chopped, seeded serrano chiles 1/2 cup finely chopped onion 2-3 Tbsp. olive oil 3/4 tsp. salt 1 tsp. sugar (optional) 1 ripe Mexican ...

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