Ono Ceviche

Ingredients:

• 4 — 8 oz. fresh ono fillets
• 1 1/2 c. fresh lime juice
• 1 1/2 Tbsp. salt
• 1/2 c. Maui onion, diced
• 1/4 c. radish, diced
• 1/4 c. jalapeño, diced
• 1 Roma tomato, seeded and diced
• 1 avocado, diced
• 1/4 c. fresh cilantro, chopped
• Pepper

Directions

Cut fish into 1/4-inch cubes.

Toss fish, lime juice and salt together and marinate for 2 1/2 hours in the refrigerator.

After marinating, drain the excess lime juice.

Add onion, radish, and jalapeño, and pepper to taste.

Put mixture into serving dish and top with tomato and avocado.

Garnish with cilantro.

Serves 4