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.

Recipe: Seared tuna with a fennel-coriander crust
From Food to Live By: The Earthbound Farm Organic Cookbook, Workman

Serves 4

1/4 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons whole white or black peppercorns
Coarse (kosher) salt
4 tuna steaks (each about 3/4-inch thick and 6 ounces)
2 tablespoons olive oil

Place the fennel, coriander and peppercorns in a spice mill or clean coffee grinder and grind to a fine powder. Spread the spice mixture on a plate.

Sprinkle salt on both sides of the tuna steaks. Dip each tuna steak in the spice mixture, lightly coating it all over.