Ceviche Veracruz

Jake made this for our most recent family and friends dinner at our house and it was an outstanding appetizer.  He made it with farm raised Chilean Sea Bass.

• 1pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
• About 1 1/2cups fresh lime juice
• 1small white onion, chopped into 1/4-inch pieces
• 1 jalapeno pepper stemmed and roughly chopped
• 1/4cup green olives, preferably manzanillos
• 1large (about 10-ounces) tomato cored, seeded (if you wish) and diced
• 1/4 small jicama, peeled and chopped into 1/4-inch pieces
• 1/4 cup  chopped fresh cilantro
• 2tablespoons olive oil, preferably extra-virgin
• Salt
• 1 teaspoon sugar

1. Marinade the fish in the lime juice. In a large stainless steel or glass bowl, combine the fish, lime juice and onion. The fish should float freely in the juice; if not, add a little more. Cover and refrigerate until the fish is as “done” as you like: An hour or so for medium-rare, 3 to 4 hours for “cooked” all the way through. Tip off the lime juice—sad to say that it’s fishy tasting at this point and can’t be easily used for any other preparation.
2. Flavor the ceviche. In a food processor, process the green chile and olives until finely chopped (or finely chopped by hand). Add to the fish along with the tomato, optional jícama, cilantro and olive oil. Stir well, then season with salt (usually about a scant teaspoon) and sugar. Refrigerate until ready to serve—preferably no longer than an hour or two.