Ceviche

1 lb. fresh fish fillets (or shrimp or scallops)

juice of 20-30 Mexican limes

1 medium onion, finely chopped

2 medium tomatoes, chopped

1 medium green pepper, finely chopped

30 pitted green olives

1/8 tsp. comino

20 capers

1/4 cup olive oil

Salt, pepper to taste

1 Tbsp. parsley, chopped

1 tsp. oregano

Cut seafood into dime-size pieces and marinate in lime juice in a glass bowl for 4 to 5 hours at room temp. Drain well, mix with other ingredients and serve ice cold.