Ceviche–Marinated Fish Salad

Bring large stockpot of water to a boil. Squeeze limes for juice (5 tablespoons). Chop cilantro (1 cup). Peel, pit, and cut avocados into quarters. Cut fish into 1-inch cubes (wash hands). Combine in medium bowl: avocados, 1 tablespoon lime juice, and 1/4 teaspoon seasoning; coarsely mash with a fork and chill until ready to serve.
Add fish to boiling water and remove pot from heat. Cook fish 2–3 minutes, stirring gently, or until fish is opaque and 145°F; drain well. Combine in large bowl: cilantro, pico de gallo, hot sauce, and remaining 4 tablespoons lime juice and 2 teaspoons seasoning, then gently stir (fold) in fish.
Chill fish mixture 30 minutes (or overnight). Serve fish salad with avocado mixture, additional hot sauce, and tortilla chips, if desired.

​​5 limes, for juice
1 bunch fresh cilantro, finely chopped
2 ripe Hass avocados
1 lb firm white fish fillets (such as corvina, cobia, or mahi)
2 1/4 teaspoons carne asada seasoning, divided
1 1/2 cups fresh pico de gallo (or salsa)
2 teaspoons hot pepper sauce (+ more for serving)
Tortilla chips (optional, for serving)