Tuna Ceviche

I have been reading and hearing a good bit about ceviche, lately, so I decided I'd like to try some of my own. For those who, like me until recently, don't know what ceviche is, I offer this article from Wikipedia:


http://en.wikipedia.org/wiki/Ceviche

Now, as I scanned through numerous recipes, it appears that ceviche can range from a seafood stew of sorts to almost a salsa ( a la pico de gallo) to a salad. Like most foods, there seem to be many interpretations. The version I am making is somewhere between a salsa and a salad and the fish I opted to use was tuna, though orange roughy, red snapper, or any firm-fleshed whitefish would work, as would other seafood items, depending on the recipe used.  I also chose a recipe that did not use tomato (though most recipes do) because I'm not fond of tomatoes personally:

Prep Time - 4.5 hours
Serves 1-2

1/2 lb fresh tuna
4 tbsp lemon juice (approx the juice of 1.5 lemons)
4 tbsp lime juice (approx the juice of 1.5 limes)
1/8 tsp garlic powder (or 1 garlic clove, minced)
1/2 onion, minced
1 jalapeño pepper, chopped fine
2 tbsp finely chopped cilantro
salt (to taste)
1 avocado, sliced (optional)

1. Soak the fish in salted water for 10 minutes. Gently pat dry with a paper towel. Cube the fish and place in a shallow dish.

2. Arrange the onions on top of the fish and cover with the remaining ingredients. Allow to refrigerate at least 4 hours

3. Serve chilled, garnished with avocado (if desired)

I opted not to serve with avocados this time.  This version of ceviche is more salsa-esque in nature.  I tried eating it like a salad but it was a bit overbearing.  However, when served atop a salted tortilla chip, it was quite refreshing.  In future renditions, I would attempt to chop up the ingredients a bit finer in order to blend the textures a bit more.  Otherwise, though, this was not a bad dish.