Ceviche

1. Cut up the fish into bite-sized pieces. 2. Rinse the limes and lemons. Using a rasp or fine cheese grater, removethe zest from one lime and place in a medium bowl. 3. Using a fork or reamer, squeeze the juice from the 4 limes and lemonsinto a bowl. 4. Remove the seeds from both the bell pepper and jalapeno pepper. Finelychop 5. and add to the bowl. You should use gloves when chopping the jalapenopepper so you don?t burn your hands. (If you do burn yourself, alcohol-basedhand sanitizer is the best thing I?ve found to stop the pain.) 6. Gently stir in the seafood, cover with plastic wrap, and refrigerateuntil the seafood is firm, opaque, and appears cooked, 45-60 minutes. 7. After the seafood is done marinating, strain through a fine meshstrainer, and return to the bowl. Gently stir in the olive oil. 8. Cut the cherry tomatoes in half and add to bowl. 9. Peel and remove the pit from the avocado. Dice and gently stir into thebowl. 10. Add 1/4 cup olive oil. 11. Add the honey. 12. Season to taste with sea salt and freshly ground black pepper. Recipe Source: Cheeseslave