Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.
In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
Add remaining ingredients. Season with salt and pepper. Toss, and serve.
A classic Latin American appetizer, ceviche consists of fish marinated in fresh citrus juice; the ascorbic acid in the juice "cooks" the fish.