(Here's a re-post from 2006 to help beat the hot weather- Steve)

I had a similar plate in Mexico City this last Spring and Paula Wolfert has a close version in her book The Slow Mediterranean Kitchen It works as a light dinner or an appetizer plate. The ingredients are canned sardines, sliced avocado, large white runner beans in a simple vinaigrette, thin red onion rings, pickled jalapeno peppers and a small stack of mini tortillas. You could also use good tortilla chips or even bread.

If you find a good brand of domestic sardines, let me know. The European sardines always seem to be packed in better oil.