Ceviche

• 1 lb. crappie or sunfish fillets
• 2 large tomatoes
• 4 large or 6 small limes
• 1 medium-sized onion
• 2 Tbsp. vegetable oil
• 2 Tbsp. vinegar
• 2 medium pickled jalapeno peppers
• 1/2 tsp. oregano
• salt and black pepper

1. Cut fish fillets into small pieces and put into glass or plastic bowl.
2. Squeeze juice and pulp from limes and add to bowl. Cover and let stand in cool (room temperature) place for one hour (or in refrigerator overnight), stirring occasionally to make sure all fish pieces are covered with lime juice.
3. The fish will turn white, as if cooked over fire.
4. Peel tomatoes.
5. Chop tomatoes, onion and jalapenos into small pieces.
6. Add vegetables, oil, vinegar and oregano to fish and stir.
7. Add salt and pepper to taste.
8. Serve chilled.

crappie, tomatoes, limes, onion, vegetable oil, vinegar, jalapeno peppers, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900716 (may not work)