LaDonna, this is a recipe for ceviche, that came from my mother-in-law. She and my father-in-law lived in Mexico for 7 years, and got this recipe there. It is a family favorite. Hope you enjoy it.

4 cups (2 lbs) raw fish, diced (We use Bass Fish, because of the firm texture of the fish.)
1 cup lime juice, or enough to cover fish

Cover and refrigerate overnight.

Next day pour off lime juice and add back 3/4 cup of lime juice.

Then add:
3/4 cup canola oil
1 TBSP salt
1 small can pickled Jalapeno peppers, chopped, plus juice from peppers
1 1/2 cups chopped onion
3 cups diced tomatoes, drained (We add a little of the juice back)
1/2 tsp. oregano flakes
2 to 3 TBSP hot sauce

Serve with crackers.

That's it. Hope you enjoy it. Cheryl Williams Corinth, Ms