pescado en escabeche
- Categories
- Fish
- Appetizers
- Vegetables
- Mexican
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fish filet, white; cut into 1/2" cubes |
| ⅓ cup | Lemon juice |
| ⅓ cup | Lime juice |
| ¼ cup | Olive oil |
| 1 tablespoon | Cilantro, fresh; snipped |
| 1 teaspoon | Oregano, fresh; snipped |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 12 | Olive, stuffed green |
| 2 | Jalape¤o; deveined & chopped |
| 1 small | Onion; finely chopped |
| 1 | Garlic clove; finely chopped |
| 1 cup | Tomato; seeded & chopped |
| 1 | Avocado, peeled & chopped |
Heat ¾-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.
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