Halibut ceviche with green cilantro-lime marinade, on lettuce

Choose very fresh fish that smells of the ocean; cut the halibut into cubes.

Pulse two garlic cloves and a serrano in the food processor until finely chopped; add about a cup of cilantro and run again, drizzling in about a cup of lime juice to make a bright green marinade; add about a teaspoon of salt.

Stir the marinade into the fish and serve at once Peruvian-style, or cover and refrigerate 2 to 4 hours depending on the size of the chunks, until just translucent in the middle.

Pour off about half of the marinating liquid, keeping the rest for the dressing.

Score a ripe avocado against the skin, scoop it out with a spoon and add to the bowl.

Spoon the ceviche onto lettuce, drizzle with some of the juice and top with chopped green onions.