Make the ceviche ahead:

Cut up fish into small pieces and place in a plastic bag or container, cover with lemon juice, salt and pepper. Let it sit and marinate and "cook" for at least 1 hour, ideally 2 or longer.

Make black bean and corn salsa.

Bring a frying pan over medium high heat, add oil and onion and garlic, saute until soft.  Roast corn in the broiler for a few minutes to blacken, then cut off the cob and add to frying pan.   If using frozen just add them straight to the pan.  Add black beans, mix well, adjust salt to taste and remove from heat.  Mix in vinegar and oil, adjust seasoning to taste.

After fish has marinated, add jalapeno, red onion and cilantro, adjust salt to taste.  (I like to sprinkle black lava salt on my ceviche).

Make guacamole by mashing an avocado, drizzling a little lemon juice and salt.  For this recipe you don't need anything fancy.

Preheat oven to 400.  Place corn tortillas on a baking sheet, spray with cooking spray and bake for about 10 minutes until slightly browned and crispy. These can be made ahead.

When ready to serve, lay one crispy tortilla on a plate, spread black bean and corn salsa, top with ceviche and guacamole and any other salsas you want to add.  Enjoy.