This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

　　

Ingredients

Makes 8 servings

　　3 pounds mahi mahi, cut into 1/2-inch cubes

　　Kosher salt

　　1/2 cup freshly squeezed lime juice

　　1 pound tomatillos, husked, rinsed, and cut into small dice

　　24 green Manzanilla olives, pitted and minced

　　1 red onion, minced

　　2 jalapeños, minced

　　2 firm Hass avocados, pitted, peeled, and cut into small dice

　　1 bunch fresh cilantro leaves and stems, minced

　　1/2 cup extra-virgin olive oil

　　

Garnish:

Tortilla chips or saltine crackers as desired

　　

Step 1

Place the mahi mahi in a stainless-steel or nonreactive bowl. Season with salt and let stand 10 minutes, then add the lime juice and toss gently. Cover the bowl with plastic wrap and refrigerate for 1 to 1 1/2 hours.

　　

Step 2

Add the tomatillos, olives, red onion, jalapeño, avocado, cilantro, and olive oil and toss gently to combine. Season to taste with salt and serve immediately in individual glass bowls or martini glasses, accompanied by tortilla chips or crackers.