Hamachi Ceviche with Blood Orange and Avocado

1.In a non-reactive glass bowl, combine the cubed hamachi with the blood orange juice, lime juice, and sea salt. Toss gently to coat, cover, and refrigerate for 15 to 20 minutes until the fish is opaque and firm.

2.While the fish is curing, prepare the avocado, shallot, and chili.

3.Drain about half of the citrus marinade from the bowl, leaving enough to keep the fish moist.

4.Gently fold in the diced avocado, sliced shallots, and minced chili, being careful not to mash the avocado.

5.Transfer the mixture to a chilled serving platter or individual bowls.

6.Drizzle with extra virgin olive oil and garnish with fresh blood orange segments, torn cilantro, and a crack of fresh black pepper before serving immediately.