Recipe - Cebiche

1 pound Skinned fillets of mackerel
or sierra
Juice of 6 or 7 large limes
(1 One fourth to 1 One half cups)
2 md Tomatoes
3 Or 4 canned chiles serranos
en escabeche
One fourth cup Olive oil
One half teaspoon Oregano
One half teaspoon Salt (or to taste)
Pepper

Cut fish into small cubes, about One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini