This is based on a number of different versions of ceviche I have eaten from different areas of mexico as well as California and Hawaii. The sweet fruit matches well with the heat and the citrus. It is absolutely necessary that you get fresh sashimi grade seafood and juicy fruit. The fruit will continue to season the dish as people eat it. Serving suggestion: Serve as a 'salsa' with blue corn chips dusted with cayenne pepper. Also can be served on top of fresh fried corn tortillas as a tostada. Depending on what you can get many different types of fleshy fruits can be used papayas and tangerines can be good additions, I get whatever looks really good at our local farmer's market. Also depending on where you are, you want to get the best fish that has a little texture to it, Swordfish, Seabass and even Salmon can be good as well.