Place the fish in a glass or porcelain bowl. (Do not use metal.) Pour lime juice over fish. Marinate in refrigerator overnight or for at least 4 hours, stirring occasionally until fish is opaque. Add tomato, onion, jalapeño, oil, vinegar, cilantro, and olives, and mix gently. Refrigerate another 2 hours. Garnish with avocado slices and serve with saltine crackers.
*Do not peel and slice avocado until you are ready to serve the dish. Otherwise, the flesh will turn brown when exposed to air.
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