CevicheMore or Less Like it is Made in Northern Mexico.

• 1 pound fresh fish fillets (nonoily, such as red snapper, pompano, or sole), finely diced
• 1 cup ReaLemon juice
• 1 large yellow onion, finely chopped
• 1 jalapeno pepper, cored, seeded, deveined, and finely chopped
• 1 teaspoon dried oregano
• Salt and ground black pepper to taste
• 1/4 cup olive oil
• 2 medium tomatoes, chopped

1. Place the fish in a glass or ceramic bowl, add the lemon juice, taking care to immerse all the fish in the juice, cover, and let sit for 1 hour at room temperature.
2. Drain and rinse the fish with cold water.
3. Combine in a serving bowl with the onion, jalapeno pepper, oregano, salt, and pepper.
4. Cover and chill in the refrigerator.
5. Before serving, mix in the oil and tomatoes.
6. Serve as a salad or as hors doeuvres on whole-wheat crackers or Belgian endive leaves.

fish, realemon juice, yellow onion, pepper, oregano, salt, olive oil, tomatoes

Taken from www.epicurious.com/recipes/food/views/ceviche-more-or-less-like-it-is-made-in-northern-mexico-391507 (may not work)