Ceviche recipes, especially Cuatro's vegetariano

From various reviews, menus, and my own experiences at Cuatro (2030 S. Wabash), I know the following ingredients are present in their awe-inspiring Ceviche Vegetariano:

avocado, hearts of palm, white asparagus, baby bella mushrooms, pico de gallo (including at minimum tomato, onion, and a green chile), both lemon and lime juices, vinegar, olive oil, salt, oregano

I strongly suspect that the asparagus and mushroom slices are very briefly thrown on the grill, since there is a smoky flavor to the finished dish. What I am unsure about:

- is the oregano fresh or dried?
- are there other ingredients (ie, cilantro) in the pico de gallo component?
- at what level of firmness do the avocados start?
- how long is the ceviche marinated before serving?
- is there black pepper, or are the few flecks from the grill?

Any insights are most appreciated! I will come back later on and post a few of my other favorite home-tested ceviche recipes and hope you'll do the same.

To get 100% reliable answers you would have to ask them next time you go. The server may well not know all those details, but often chefs are willing to answer.
My 2 cents:
-Use fresh oregano and cilantro- but toss in right before serving do avoid withering.
-Grill and cool the veggies you suspect are grilled-it can't hurt. (Although grilled mushrooms can be intense because they absorb a lot from the grill-so if you like that- go for it.)
-Try marinating for 2 hours, and check.
-Avocados should be on the firm side of guac-ready-slightly yielding to the touch.
-Add black pepper if you like it.