Title: Cebiche
Categories: Appetizer Spicy Mexican
Yield: 6 Servings
| 1 | lb | Skinned fillets of mackerel or sierra |
| | | Juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups) |
| 2 | md | Tomatoes |
| 3 | | Or 4 canned chiles serranos en escabeche |
| 1/4 | c | Olive oil |
| 1/2 | ts | Oregano |
| 1/2 | ts | Salt (or to taste) |
| | | Pepper |
Cut fish into small cubes, about 1/2 inch, and cover them with the lime
juice. Set in the bottom of the refrigerator for at least five hours, or
until the fish loses its transparent look and becomes opaque. Stir from
time to time.