• 1 1/2 lb very fresh sushi-grade white fish, diced
• 1 cup fresh lime juice
• 1/2 cup lemon juice
• 1/2 red onion, thinly sliced
• 1 jalapeño, finely diced
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/2 cup chopped cilantro
• 1 avocado, diced
• Salt and pepper, to taste
• Tortilla chips, for serving

Cover fish with citrus juice and refrigerate 20–30 minutes, until opaque. Drain some juice if desired, then fold in remaining ingredients. Serve immediately with chips.