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1 lb Turbot fish, in fillets
1 Onion, chopped
2 Tomatoes, chopped
1 Avocado, chopped
1 c Green olives (small)
6 tb Olive oil
2 tb Parsley, chopped
1 c Lime juice
1 Serrano chile, chopped
1 tb Ketchup
1 tb White wine
2 Jalapeno chilies, chopped
2 oz Capers
Cut the fish fillets into about 1-inch cubes. Marinate it for at
least 6 hours (preferably overnight) in about 1/2 cup of lime juice.
Rinse the fish in a colander and let it dry for 5 minutes. Put it in
a large bowl along with the rest of the lime juice. Put in the rest
of the ingredients. Add salt, pepper and oregano to taste. Mix.
Serve with salted crackers.
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