|Boneless white fish||1 Pound (Fresh Firm Fleshed)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Canned green chilies||3 , seeded and chopped|
|Ripe tomatoes||2 Medium, peeled, seeded, and chopped|
|Onions||2 Small, thinly sliced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
Remove skin from fish; cut into small pieces and put into a deep bowl.
Add lemon juice and salt; toss.
Cover and refrigerate 1 to 2 hours.
Add remaining ingredients; mix thoroughly.
Serve in shells or cocktail glasses and, if desired, garnish with avocado slices.