Ceviche - cooking recipe

Ingredients

1 lb. fresh fish fillets
1 (8 oz.) bottle lime juice or 20 to 30 limes
1 large, finely chopped onion
2 medium, chopped tomatoes
1 small jalapeno pepper, chopped
30 pitted Spanish olives
1/4 c. olive oil
salt to taste
pepper to taste
1 Tbsp. chopped parsley
1 tsp. oregano

Preparation

Dice fillets into dime-size pieces and place in a glass bowl. Cover pieces with lime juice and marinate for 4 to 5 hours at room temperature.
Drain pieces and blot off excess lime juice. Combine pieces with remaining ingredients; mix well in a glass bowl.
Cover and refrigerate mixture until cold, then serve as a salad or hors d'oeuvre.