Pescado en escabeche

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Recipe by: anise

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fish filet, white; cut into
-1/2" cubes
1/3 c Lemon juice
1/3 c Lime juice
1/4 c Olive oil
1 tb Cilantro, fresh; snipped
1 ts Oregano, fresh; snipped
3/4 ts Salt
1/4 ts Pepper
12 Olive, stuffed green
2 Jalape¤o; deveined chopped
1 sm Onion; finely chopped
1 Garlic clove; finely chopped
1 c Tomato; seeded chopped
1 Avocado, peeled chopped

Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place
fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just
until fish is opaque, about 30 seconds (DO NOT overcook or fish will
fall apart); drain carefully. Mix remaining ingredients except
tomato and avocado in a glass or plastic dish. Stir in fish
carefully. Cover and refrigerate 2 day, carefully stirring
occasionally. Just before serving, gently stir in tomato and avocado;
drain. Serve fish mixture on saltine crackers or tortilla chips, if
desired.