Pescado en escabeche
12 Servings
Ingredients
| Quantity | 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 | |
Directions
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.