1 lb. white fish, cut in sm. cubes
Lime or lemon juice
1/2 med. onion, sliced & separated into rings
4 oz. can chopped green chilies
1 whole med. tomato, diced
3 tbsp. vegetable oil
2 tbsp. vinegar
1 tbsp. dried cilantro
Salt

In a glass or porcelain bowl, cover the fish with lime or lemon juice. Marinate for more than 4 hours or overnight in the refrigerator. Turn once or twice to be sure that all surfaces are "cooked" by the citrus juice.

Turn the fish into a colander; drain. Rinse lightly with cold water but not enough to wash out the juice. Return fish to bowl. Add onion, tomato, green chilies, oil, vinegar, cilantro and salt to taste. Mix gently. Serve chilled. Makes 4 servings.