Frontera ceviche (dry-style halibut ceviche with serrano and olives)

Cut the halibut into cubes a little less than half an inch across and cover with fresh lime juice, about a cup and a half for a pound, so the fish floats freely.

Add a chopped small onion, cover with plastic wrap and refrigerate until done as liked: about an hour for medium rare, three or four hours for well done.

Uncover and pour off all the lime juice (dry style).

In a small food processor chop a couple of serrano chilies with about a quarter cup of drained manzanilla olives.

Stir the serrano-olive mixture into the marinated fish and onion; add chopped tomato and chopped cilantro.

Season with salt and a touch of sugar, coat with a little olive oil, stir and taste.