Ceviche

Makes 4 servings

Ingredients:

1 pound of good white fleshed fish
juice of 6 or 7 limes
1 small onion, diced
3 ripe Roma tomatoes, diced
4 pickled serrano chilies, sliced
4 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon oregano
salt and pepper
1/2 cup fresh chopped cilantro
2 ripe avocados

Preparation:

Rinse the fish in cold water, skin and cut into small pieces. Place in
a glass bowl and pour juice from the limes over all. Let stand in the
refrigerator for about 3 hours, turning fish pieces with a wooden
spoon from time to time.

Add the onions and tomatoes to the fish. Add the sliced chilies, olive
oil, vinegar, oregano, salt and pepper and cilantro. Let stand another
20 minutes.

Serve ice cold with fresh fried corn tortilla chips.