->Ceviche 24 <-

8 Servings 1 pound turbot fillets, or any white fish

lemon juice, enough to cover fish

1/2 onion, chopped

2 large tomatoes, peeled and chopped

3 tablespoons cilantro, chopped (or use parsley)

3 tablespoons olive oil

2 green chilies, canned, chopped

1/4 teaspoon oregano

salt and pepper, to taste

2 avocados, diced

Cut fish into small cubes. Place in glass bowl, and cover with lemon

juice. Let stand in the refrigerator for at least 8 hours. Add remaining ingredients, except avocado. Refrigerate for a few

hours more. When ready to serve, stir in avocados and arrange in

sherbet glasses if to be served as an appetizer. For use as hors

d'oeuvres, spear with toothpicks and set in the midst of an

assortment of crackers.