Ceviche

• 1 1/2 lb. fish, diced into dime size pieces
• lime juice (enough to cover fish)
• 1 large onion, finely chopped
• 2 medium tomatoes, chopped
• 2 (4 oz.) cans chopped green chili peppers
• 20 capers
• 15 green olives, chopped
• 1/2 c. celery, diced
• 1 tsp. coarse ground black pepper
• 1/2 tsp. ground oregano
• 2 Tbsp. white vinegar
• 1/2 tsp. comino
• 1 Tbsp. parsley, chopped
• 1/4 c. olive oil (do not substitute)

1. Dice fish and cover with lime juice.
2. Marinate 1 to 2 hours at room temperature in covered container.
3. Drain fish and rinse lightly with cold water.
4. Mix remaining ingredients except olive oil and blend with fish.
5. Place in refrigerator tightly covered. Add olive oil to mixture just before serving.

fish, lime juice, onion, tomatoes, green chili peppers, capers, green olives, celery, coarse ground black pepper, ground oregano, white vinegar, comino, parsley, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187751 (may not work)