re: Ceviche recipes?

I make it a simple recipe taught to me by a Mexican in Sisal, Yucatan in the 70's. Use a firm salt water fish, cut into bite size pieces. Marinade in refrigerator in 50/50 lemon/line juice to cover for any where from 1 to 4 hours depending on the thickness of the fish. Then drain, serve with a pico de gallo, I usually serve in avocado halves with olive oil.