Place the diced fish in a bowl and cover with 3/4 of the lime juice. Toss well. Cover and refrigerate for at least 1 hour. When ready to proceed, strain off the lime juice.
In a mixing bowl, mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.