Fish Appetizer Acapulco-Style
|Canned california green chiles||2 , seeded and chopped|
|Minced onion||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Large, peeled, seeded, and chopped|
|Oregano leaves||1⁄4 Teaspoon, crumbled|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice/Lime juice, about 6 limes||1 Cup (16 tbs) (About 5 Lemons)|
|Avocado slices||4 , canned (For Garnish)|
|California green chiles||1 , cut in strips (For Garnish)|
|Pimento strips||1 Tablespoon, chopped (For Garnish)|
|Fresh coriander||1 Tablespoon (For Garnish, Cilantro)|
|Fish fillets/Raw scallops||1 1⁄2 Pound (Mild Flavored, Such As Sole Or Halibut)|
Cut fish in small, thin pieces; if scallops are used, dice or thinly slice them.
Place in a bowl, stir in lemon or lime juice, and refrigerate for 2 hours.
Stir in chiles, onion, tomatoes, salt, oregano, and olive oil.