Seviche De Veracruz

• 1 pound halibut or red snapper, cut into 1/2-inch cubes
• 1/2 cup fresh lime juice
• 1 small red onion, diced
• 2 tomatoes, seeded and diced
• 2 jalapenos, seeded and finely chopped
• 1/2 cup loosely packed fresh oregano, chopped
• 1/2 cup small pitted black or green olives
• 1/2 cup fresh orange juice
• 1/2 cup tomato juice
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Garnishes: olives, lettuce leaves, or tortilla chips

1. Combine fish and 1/2 cup lime juice in a stainless steel or glass bowl. Cover and refrigerate 30 minutes. (The fish will overcure and have a mushy texture if you exceed 30 minutes.) Drain and discard juice.
2. Stir in onion and next 10 ingredients. Cover and refrigerate 1 hour or overnight. Serve in chilled glasses or on lettuce-lined plates, and garnish, if desired.

red snapper, lime juice, red onion, tomatoes, jalapeufos, fresh oregano, black, orange juice, tomato juice, extravirgin olive oil, lime juice, salt, freshly ground pepper, olives

Taken from www.myrecipes.com/recipe/seviche-de-veracruz (may not work)