Ingredients
1 lb. white fish
4 tbsp. extra virgin olive oil
1 tbsp. white vinegar
1 small can diced green chiles
1 tsp. oregano
2 cups lemon juice
1 large tomato
½ green bell pepper
Preparation
Cut fish into ½ inch cubes (partially freeze the fish before cutting in order to get nice straight cuts). Cut tomato into ½ inch cubes. Chop bell pepper. In a medium mixing bowl cover fish with lemon juice. Add oil, vinegar, chiles, and oregano to fish and lemon juice and stir. Marinate in refrigerator for a minimum of two hours. Stir in tomato and bell pepper just before serving.
