Red Snapper, Veracruz

• 15 pitted green olives
• 6 chile largos (whole canned)
• 1 snapper (red)
• 1 sweet pepper (red canned)
• 900 gr tomatoes (peeled)
• 60 ml olive oil
• 45 ml lime juice
• 26 gr capers
• 2 gr italian
• 1 slice onion thinly (white sliced)