1 pound shark fillets
1 - 1/2 cups fresh lime or lemon juice
1 medium onion, thinly sliced and separated into rings
3 jalapeno or serrano chiles, chopped
1 large avocado, diced
1/4 cup chopped cilantro
1/4 cup olive oil
2 Tablespoons white wine vinegar
Salt and pepper to taste
Cut shark in 1/2–inch cubes and place in a medium glass bowl and cover with lemon or lime juice. Refrigerate12 hours, turning a few times so that all surfaces of fish are "cooked" by the juice.
Gently mix onion, chiles, avocado, cilantro, oil, vinegar, salt and pepper and add to the shark after it has "cooked" for 12 hours. Return to refrigerator. Serve chilled, garnish with cilantro leaves.
NOTE: Serve with your favorite black bean recipe and warm flour