Ceviche Veracruzano This 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 Ingredients: 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 jalapeños, 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 Preparation: 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 jalapeños 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.