This is a basic Mexican version of ceviche that is easily varied with the addition of fruits and vegetables that are in season. I like to add diced avocado, or jicama, or even cucumbers to add not only different flavors but also textures to the ceviche. By adding tomato juice and pulp to the recipe and serving in a large parfait glass, you transform the ceviche into the very popular, seafood cockteles found all over Mexico.

Ingredients

• 1 pound firm white fish, such as snapper, pompano, flounder, or bass, cut into 3/4 to 1-inch cubes

• Juice of 8 Mexican limes or Key limes

• 2 jalapeño chiles, stems and seeds removed, finely chopped or substitute serrano chiles

• 1 medium tomato, chopped

• ½ medium onion, finely chopped

• 2 tablespoons chopped fresh cilantro

• Salt and freshly ground black pepper

• Garnish: Lime wedges

Instructions

Just before serving add the tomato, onion, and half of the cilantro, then gently toss to mix. Season with salt and pepper. Put the ceviche in tall parfait glasses, garnish with the remaining cilantro, place a lime wedge on the rim of the glass and serve.