Ceviche Veracruzano
A guaranteed hit at parties. It keeps well, up to two days, and should be served with tostada chips and ice-cold beer. If black drum or redfish isn't available, you can use red snapper, tilapia, or trout.
Makes 6 servings
1 pound skinned black drum or redfish fillets, cut into 1/2-inch cubes
juice of 8 large limes (about 1/2 cup)
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.