1# halibut - sliced thin - on a bias 

1 pasilla pepper - julienned 

1 jalapeno - sliced thin 

1 chili de arbol - sliced on a bias 

2 young onions - sliced thin on a bias 

1 persian cucumber - sliced thin 

1/4 c. fresh cilantro 1/2 ripe avocado - sliced thin - lightly salted 

s + p 

evoo 

limes - cut in half 

in a bowl, toss the sliced peppers, onions and cucumber with a tiny bit of salt, the juice of 1/2 a lime and a few drops of olive oil lightly salt the sliced halibut on both sides squeeze some lime juice onto your plate, lay the slices of fish on the plate, let them overlap slightly squeeze more juice over the fish sprinkle with a little bit more salt gently drape the marinated chilis and onion over the fish gently do a little nip tuck with the avocado slices drizzle with some good olive oil scatter with some fresh cilantro leaves let it sit for a moment .... devour! 

ceviche you can use the exact same ingredients. cut the fish a bit smaller... i would say a large dice 

1# halibut 1 pasilla pepper - julienned 

1 jalapeno - sliced thin 1 chili de arbol - sliced on a bias 

2 young onions - sliced thin on a bias 

1 persian cucumber - sliced thin 

1/4 c. fresh cilantro 

1/2 ripe avocado - cut and cubed 

s + p 

evoo 

limes - cut in half 

in a bowl combine the sliced peppers, onions, and cucumber season with salt add a generous amount of fresh squeezed lime juice add the cut fish and gently mix to combine let sit for a minute or 2 drizzle with a bit of olive oil gently mix again taste plate garnish with avocado and cilantro leaves 

NOTES: add 1 tablespoon of tequila or mezcal to the marinade... thinly sliced ginger works well with this add radishes to the garnish a couple tablespoons of coconut milk is also most delicious 

the important thing is to let the acid cook the fish a bit in the case of ceviche, and flavor the fish in the case of crudo. both are delicious, perhaps the crudo might be considered fancier... and of course the ceviche is great with tortilla chips