1 pound flounder, sole or halibut fillet

Juice of 6 to 8 large limes (about 11/2 cups)

Salsa Fresca (recipe follows)

1 medium avocado, peeled and sliced, for garnish

Whole sprigs of cilantro for garnish

Cut the fillets into 3/4-inch pieces and toss with lime juice in a shallow mixing bowl. Cover and refrigerate, letting the fish "cook" in the lime juice, for at least 6 to 8 hours, or overnight. Stir from time to time.

About one hour before serving, add two-thirds of the Salsa Fresca to the fish and stir to combine. Return to the refrigerator for at least one hour, as the mixture should be cold when served.

To serve, mound ceviche mixture into martini glasses and top with the remaining Salsa Fresca. Garnish with slices of avocado and sprigs of cilantro. Serve immediately. Serves 6 as an appetizer.

Per serving (based on 6, including Salsa Fresca): 262 calories, 18 gm protein, 13 gm carbohydrates, 17 gm fat, 24 mg cholesterol, 2 gm saturated fat, 439 mg sodium, 3 gm dietary fiber

Salsa Fresca

3 ripe, medium tomatoes, cored, seeded and chopped

3 to 4 serrano chili peppers (or to taste; see note), seeded and chopped

1/4 cup olive oil

1/2 teaspoon chopped fresh (or dried) oregano

1 small red onion, finely diced

1 teaspoon salt

Freshly ground black pepper

4 tablespoons chopped fresh cilantro

Combine all the ingredients in a medium mixing bowl. Mix well and refrigerate 2 to 3 hours. Serves 6.

Note: Wear gloves when handling chili peppers and do not allow them to touch bare skin.

Per serving: 101 calories, 1 gm protein, 5 gm carbohydrates, 9 gm fat, 0 mg cholesterol, 1 gm saturated fat, 394 mg sodium, 1 gm dietary fiber