FISH:

1 1/2 lbs. Snapper, cut in 1 inch chunks
Salt to taste
Lime juice to cover

Let stand for 1/2 hour, drain and rinse. Place in bowl.

MARINADE:

1 1/2 white onions, fine chopped
4 serrano chilies, fine chopped
1 1/2 c. pimento stuffed olives, chopped
3/4 c. fresh parsley, fine chopped
1 c. fresh cilantro, fine chopped (reserve 2 tbsp.)
1 (4 oz.) can jalapeno strips, finely chopped with juice

DRESSING:

1 1/2 c. olive oil
1/4 c. Worcestershire sauce
1 tbsp. oregano

Pour marinade over drained "cooked" fish. Refrigerate for 24 hours. Drain. Add the dressing, refrigerate 1 to 2 hours. Just before serving garnish with reserved cilantro. Serve with soda crackers.