1 pound pompano,haddock or sea bass
2 or 3 ripe roma tomatoes
Juice of 6 or 7 limes
2 avocados
1 small onion
1/2 cup fresh chopped cilantro 
4 tablespoons olive oil
1 tablespoon rice wine vinegar
4 pickled serrano chilis
1/2 teaspoon oregano 
salt and pepper

Wash the fileted fish, skin and cut into small sqares. Place in a china or glass dish and pour juice from the limes over all. Let stand in the refrigerator for 3 hours, turning fish pieces with a wooden spoon from time to time. Dice the tomatoes and add to the fish. Add the sliced chilis, the oil, vinegar , oregano, salt and pepper. Sever ice cold in sherber glasses or shells, garnished with slices of onion and avocado.