|Dressed whitefish||1 Pound, freshly caught|
|Lime juice||1 Cup (16 tbs), freshly squeezed|
|Pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Chopped onions||2 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Slivered blanched olives||1⁄2 Cup (8 tbs)|
Wash fish well.
Remove skin or bones; slice into small pieces.
Place in small glass or stainless-steel bowl.
Pour lime juice over fish; refrigerate 10 to 12 hours.
Spoon juice over fish every 2 hours.
Peel and seed tomatoes; slice into thin wedges.
Core and seed peppers; slice into small strips.
Add vegetables and remaining ingredients to fish 1 hour before serving time.