1 lb. halibut, seabass or scallops, cut in sm. squares
Juice of 6 limes
1 lg. tomato, chopped
1 sm. onion, chopped very fine
2 canned jalapeno chilies, seeded and cut into strips
1/4 c. olive oil
1 tbsp. white vinegar
Handful of chopped parsley
1/4 tsp. oregano
Salt (optional)
Pepper to taste

Arrange fish in deep glass dish and cover with lime juice. Refrigerate for 6 hours turning once. At end of process drain and reserve juice. Combine remaining ingredients and add reserved lime juice. Pour sauce over fish and toss gently and refrigerate until ready to serve. (Can be prepared 1 day in advance). Serves 4-5.