Simple Carpaccio-Style Ceviche

Flash freeze the fish for 30 minutes until it’s slightly frozen, making it firm and easier to slice. Then slice the fillets crossways into ultra thin pieces. Lay them in an airtight container. Sprinkle the fish with 1 teaspoon of salt, then squeeze 4 limes over the fish. Shake a little, then cover and refrigerate for at least 3 hours.

In a medium sized bowl whisk together the oil, juice of the remaining lime, and the orange juice. Add 1 teaspoon each of honey and chili-garlic sauce. Taste and adjust for sweetness and heat. Then add salt and pepper to taste.

To serve: After 3 hours, drain the juices from the ceviche. Arrange several slices of fish, mango, and avocado on each plate. Sprinkle with fresh mint and cilantro leaves and drizzle with the spicy vinaigrette.