- Combine halibut, lime and lemon juice, jalapeño, and salt in a glass bowl. Mix well, making sure fish is completely coated with citrus juice (the acid from the citrus cooks the fish).
- Place in refrigerator for 30 minutes to chill, then add corn, onion, and tomatoes, and chill for at least another 90 minutes or up to 4 hours.
- Fold in cilantro and serve in bowls garnished with avocado slices. Serve with tortilla chips.
Beverage pairing: Sauvignon Blanc, pilsner, or lager