Instructions:

Don Juan's Ceviche

1 pound skinless boneless tilapia fish fillets,
    cut into 1/2-inch chunks
1 cup fresh lime juice (from 4 to 6 limes)
3 medium tomatoes, chopped fine
1/4 cup olive oil
1/4 cup finely chopped onion
2 tablespoons finely chopped cilantro
1/2 teaspoon salt or to taste
1/2 cup catsup
1 teaspoon hot pepper sauce, preferably a Mexican
    brand such as Tamachula or Valentina
1 ripe avocado, peeled, seeded, diced
Lime slices
Crackers or tortilla chips

Place fish in a shallow glass dish or pie plate. Pour lime juice over fish to cover completely. Cover and refrigerate at least 1 hour for soft-textured fish or 4 hours if you prefer your fish more firm. (The lime juice will "cook" the fish.)

Combine tomatoes, oil, onion, cilantro and salt; mix well. Let stand at room temperature 30 minutes for flavors to develop.

Drain fish, reserving lime juice. Combine catsup and hot sauce; stir in 2 tablespoons of the reserved lime juice (or more to taste). Spoon this mixture into the bottom of 6 wine goblets, ice cream sundae glasses or large martini glasses. Spoon half of the tomato mixture over catsup mixture; top with the drained fish. Combine remaining tomato mixture and avocado; spoon over fish. Garnish with lime slices and serve with crackers.

Serves 6.