Ceviche

I've been tweaking this recipe for a while now.  I've settled on this one for the moment, because I think it's a nice balance between sweet, tangy, and spicy.  Let me know what you would do differently!  

Recipe:

1 Tilapia Fillet, cubed
1 Mango, cubed
1/2 of a Red Onion, diced
1 Avacado, cubed
1 Serrano Pepper, seeded and diced
3 cloves of Garlic, sliced
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
The Juice of:
1 Grapefruit and 4 Limes
2 - 4 Tbsp of Olive Oil
Cilantro, finely chopped, to taste
Salt/Pepper to taste

Juice your Grapefruit and Limes and pour over the Cubed Tilapia in some kind of container.  Let that sit for 1-2 hours.  This will "Cook" or "Pickle" or "Denature" the fish.  Whatever you call it, it'll be safe to eat, and delicious.  

After the fish is finished in the citrus juice, drain off the juice and save it for later.  That juice is Leche de Tigre, and it's fantastic.  In a large mixing bowl, combine all the other ingredients.  Pour over about 2-4 Tbsp of the Leche de Tigre, along with about the same amount of Olive Oil.  All to your preference.  

Mix everything up and stash it in the fridge for at least 30 minutes.  Enjoy it on it's own, with tortilla chips, or as I like to enjoy it sometimes with rice.