1 pound fillet of fish,  a firm mild fish like turbot or orange roughy
 Lemon juice to cover fish
 1/2 medium onion, medium dice
 2 large ripe tomatoes, peeled and diced
 3 T. chopped cilantro ,use parsley if you cannot locate fresh cilantro
 3 T. olive oil
 2 canned green chiles, finely diced
 1/4 t. dried oregano
 Salt and pepper to taste
 2 ripe avocados, diced
 Cut the fish into small cubes and place in a glass bowl. Cover with
 the lemon juice (you can also use a mixture of lime and lemon juices).
 Let stand in the refrigerator, covered, for at least 8 hours. This
 “cooks” the fish. Now add the remaining ingredients, except avocado.
 Refrigerate a few hours more. When ready to serve, stir in the
 avocado.

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