• 1/2 Lb. Halibut, cut into small pieces
• 1/4 Cup Lemon Juice
• 1/4 Cup Lime Juice
• 1/2 Cup chopped Bell Pepper
• 1/3 Cup diced Black Olives
• 1/3 Cup diced Mushrooms
• 1/3 Cup diced Onion
• 1 Tomato, diced
• 3 Tablespoon Olive Oil
• 3 Tablespoons Ketchup
• 12 green olives, diced
• 1/2 Teaspoon Tabasco
• 1/2 Teaspoon salt
• 1/8 Teaspoon Basil
• 1/8 Teaspoon Oregano
• 1 teaspoon chopped Cilantro
• 4 oz. Tomato Juice

Marinate the cut up halibut pieces in the Lemon and Lime juice for three hours, then drain and add to the rest of the ingredients. Keep cold while serving. Do not keep for more than 36 hours. Store in refrigerator.