Recipes/Americas/Mexican/Ceviche Veracruzano   Ceviche Veracruzano Ceviche, Veracruz Style   Tom and Miguel discovered this recipe for ceviche at a restaurant in Boca del Rio in the coastal state of Veracruz. A simple recipe that appears on both the appetizer and dinner menu as well as the Hacienda Sunday Brunch Buffet, it is a guaranteed hit at parties. It 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. Serves: 6   Ingredients: 1lb skinned black drum or redfish fillets, cut into ½-inch cubes  juice of 8  large limes (about ½ cup) 4 to 5 pickled jalapeños, drained (or fewer for a milder dish) 2 medium tomatoes, seeded and chopped ¼ cup olive oil ½ tsp  dried Mexican oregano ½ tsp sea salt ½ tsp freshly ground black pepper leaf lettuce for lining dish avocado slices lime wedges Method: Place fish cubes in a non-reactive 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.   Recipe inspired by Diana Kennedy