1/2 c. cilantro (leaves only)
1 c. tomatoes
1 c. diced sweet onions
10 sm. limes (squeezed for juice to soak fish enough to cover the fish)
1 tbsp. coarse salt (for lime mixture)
1 kilo (2.2 lb.) thin firm white fish (i.e. cod, red snapper) (no bone or skin diced into sm. pieces)
4 chilies, chop very sm. & add to the tomato-onion mixture
2 pinches salt
5 garlic cloves
1 tsp. oregano
1/4 olive oil
2 tbsp. chicken bouillon
1/2 bottle tomato juice
25 sm. green olives
1/3-1/2 c. ketchup
4 oranges, squeezed & strained

Heat olive oil, adding the garlic into oil (discard the garlic when it is brown). Add the oil to the tomato mixture. Mix orange juice with the chicken bouillon, then add all the ingredients except for the fish into the tomato mixture.

Fish is done in about 1/2 hour. (It should appear white and pull apart easily.) Rinse the fish to clear away all the lime juice to tepid water squeeze the fish gently and fold into the tomato mixture. Serve with crackers.