1 lb. whitefish fillets (raw)
juice of 1 lime
2 medium size tomatoes, peeled
2 green chilies, chopped
1 small onion, thinly sliced
1/4 tsp. oregano
3 sprigs cilantro, chopped
slices of 1 avocado
wedges of 1 tomato

Cut uncooked fish into small pieces. Add lime juice to cover fish; cover and refrigerate 3 to 4 hours, or until fish become opaque. Stir occasionally.

Chop tomatoes; discard seeds. Chop chilies; remove seeds. Add tomatoes, chilies, onion, oregano, cilantro and salt and pepper to taste to fish and lime juice; let stand 1 to 2 hours. Serve with avocado slices, tomato wedges and crackers or corn chips.