|Whitefish||1 1⁄4 Pound, skinned and cut in 2 x 1/4 inch strips|
|Lemon juice||1 Cup (16 tbs)|
|Green chilies||2 , seeded and minced|
|Snipped fresh oregano leaves/1/2 teaspoon dried oregano leaves||1 Teaspoon|
|Snipped fresh coriander leaves/1/2 teaspoon dried coriander leaves||1 Tablespoon, snipped|
|Olive oil||1 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
|Tomatoes||2 Large, peeled, seeded, and chopped|
|Green pepper||1 Medium, finely chopped|
|Yellow onion||1 Small, finely chopped|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
Place fish in a shallow glass bowl; pour lemon juice over it.
Refrigerate covered 6 hours, stirring occasionally.
Drain; discard lemon juice.
Mix remaining ingredients except radish slices and olives with fish in a medium bowl.
Refrigerate 30 minutes.
Serve on chilled plates; garnish with radish slices and olives.
Or spoon into fluted lemon shells.