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Ingredients:
1 lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
5 -6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

Directions:

1 Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2 Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3 Stir often.
4 Pour off most of the lime juice (just leave it moist).
5 Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6 Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7 If you wish garnish with sliced avocado and sliced black olives.

My notes:
- I only used prawns as I get really nervy about about using raw fish (I've got food poisoning a couple of times from undercooked fish)
- I was actually really surprised by how tender and amazing soft the prawns were. They were fantastic!
- I skipped the black olives as I don't see how that would fit with mexican food...