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 and mix well in a glass bowl. Cover and refrigerate mixture until cold, then serve as a salad or hors d'oeuvre.
1 pound fresh redfish fillets
1 bottle (8 ounces) lime juice or juice from 20-30 fresh limes
1 large onion, finely chopped
2 medium tomatoes, chopped
1 small Jalapeno pepper, chopped
30 pitted Spanish green olives
1/8 teaspoon comino
20 capers
¼ cup olive oil
Salt and Pepper, to taste
1 tablespoon parsley, chopped
½ teaspoon oregano
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