1 ¼ pounds whitefish fillets, skinned and cut in 2 x ¼-inch strips
1 cup fresh lemon juice
2 green chiles, seeded and minced
1 teaspoon snipped fresh or
½ teaspoon dried oregano leaves
1 tablespoon snipped fresh or 1 ½ teaspoons dried coriander leaves
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 large tomatoes, peeled, seeded, and chopped
1 medium green pepper, finely chopped
1 small yellow onion, finely chopped
¼ cup fresh lime juice Radish slices
Ripe olives
1. Place fish in a shallow glass bowl; pour lemon juice over it. Refrigerate covered 6 hours, stirring occasionally. Drain; discard lemon juice.
2. Mix remaining ingredients except radish slices and olives with fish in a medium bowl. Refrigerate 30 minutes.
3. Serve on chilled plates; garnish with radish slices and olives. Or spoon into fluted lemon shells.
8 SERVINGS (½ CUP EACH)