Serves:

Ingredients:

1 lb Skinned fillets of mackerel
1/2 ts Salt (or to taste)
1/2 ts Oregano
1/4 c Olive oil
en escabeche
3 Or 4 canned chiles serranos
2 md Tomatoes
(1 1/4 to 1 1/2 cups)
Juice of 6 or 7 large limes
or sierra
Pepper

Method:

Cut fish into small cubes, about 1/2 inch, and cover them with the lime juice.
Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque.
Stir from time to time.