1 lb Hoki fillets
Fresh lime or lemon juice
1 sm Onion cut into thin slices &
Separated
3    Canned & chopped jalapeno
Chiles
3 tb Olive oil
2 tb White wine vinegar
Salt to taste

Cut fish into 1/2″ cubes, place in glass bowl & cover with juice.
Refrigerate 4 to 12 hours, turning a few times so that all surfaces
of fish are cooked by juice. Gently mix in onion, chiles, oil,
vinegar & salt. Served chilled. Note**Serve as a salad, or with warm
tortillas, corn chips, toast quarters for an appetizer or first
course.

**Other fish such as scod, turbot, monkfish, rockfish or scallops may
be used.