Pescado en escabeche

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 \N Olive, stuffed green
2 \N JalapeĀ¤o; deveined & chopped
1 small Onion; finely chopped
1 \N Garlic clove; finely chopped
1 cup Tomato; seeded & chopped
1 \N 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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