Mahi Mahi Ceviche

Mahi Mahi Ceviche
Recipe courtesy of Alyson Peters.
1 pint grape tomatoes, halved
2 cucumbers, seeded and quartered
1 red bell pepper, diced small
1 Vidalia onion, diced small
3 pounds mahi mahi, cut into 1/2-inch cubes
6 limes, juiced
2 naval oranges, juiced
1/2 cup chopped cilantro
2 tablespoons olive oil
Salt and pepper to taste
Mixed greens
1 ripe avocado, diced

Combine all of the ingredients except for the mixed greens and avocado and
refrigerate for 24 hours. Serve mixture on a bed of mixed greens with the
avocado sprinkled over top.