Recipe: Ceviche, Veracruz style
From Fonda San Miguel: Thirty Years of Food and Art, Shearer

Serves 6

1 pound skinned black drum or redfish fillets, cut into 1/2-inch cubes (substitute red snapper, tilapia or trout)
1/2 cup lime juice
4 to 5 pickled jalapenos, drained (or fewer for a milder dish)
2 medium tomatoes, seeded and chopped
1/4 cup olive oil
1/2 teaspoon dried Mexican oregano
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Leaf lettuce for lining dish
Avocado slices
Lime wedges

Place fish cubes in a nonreactive bowl and pour lime juice over them; toss to coat well. Cover the bowl with plastic wrap and refrigerate for at least 5 hours or overnight. Stir occasionally with a wooden spoon. Chop jalapenos and add them to the fish, along with tomatoes, oil and seasonings. Toss well and drain. Serve chilled in a bowl or footed glass lined with lettuce leaves and garnished with avocado slices and lime wedges.