Lime Ceviche - cooking recipe

Ingredients

1/4 cup freshly squeezed lime juice
1 jalapeno pepper, seeded and diced
1 teaspoon freshly grated ginger
1 tablespoon extra virgin olive oil
1 1 lb firm sea bass or 1 lb halibut, skins removed and cut into 1/2 inch dice
3 scallions, white and light-green parts only,thinly sliced on the bias
1 cucumber, cut into matchsticks
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 avocado, peeled,pitted,and cut into 1/2 inch dice (optional)
salt & freshly ground black pepper

Preparation

In a nonreactive bowl, combine juice, jalapeno, ginger, and oil.
Add shrimp/fish, and toss.
Cover with plastic.
Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
Add remaining ingredients.
Season with salt and pepper.
Toss, and serve.