|Skinless red snapper/Rock cod / halibut / other lean white fish fillets||1 Pound (Firm Texture)|
|Fresh lime juice||1⁄4 Cup (4 tbs) (Of 2 Limes)|
|Tomato||1 Large, seeded, diced|
|Avocado||1 , diced|
|Green onions||3 , thinly sliced|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Finely chopped green chilies||1 Tablespoon (Fresh Or Canned)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Finely chopped cilantro||2 Teaspoon|
|Finely chopped oregano/1/2 teaspoon dried leaf oregano||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Cut fish into 1/2-inch pieces; place in a deep bowl.
Pour lime juice over fish pieces.
Cover and refrigerate at least 3 hours, stirring once or twice.
Drain fish; stir in tomato, avocado, green onions, olives, chilies, garlic, oil, chopped cilantro and oregano.
Season with salt and pepper to taste.
Garnish with cilantro leaves.