Tiritas Of Fish Zihuatanejo Style

• 2 pounds sea bass or red snapper fillets, in 1/4-by-2-inch strips
• 1 1/2 cups fresh lime juice
• 1/4 cup finely sliced Serrano or jalapeno peppers
• 2 cups finely sliced red onion
• 1 1/2 tablespoons dried oregano, preferably Mexican
• Sea salt to taste
• Large unsalted tortilla chips

1. Place fish in a shallow dish.
2. Toss with lime juice, and marinate 10 minutes.
3. Add peppers, onion, oregano and salt, and toss.
4. Serve with tortilla chips.

snapper, lime juice, serrano, red onion, oregano, salt, unsalted tortilla chips

Taken from cooking.nytimes.com/recipes/7009 (may not work)