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Pescado en escabeche

Yield: 12 Servings

Ingredients:

• 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

Instructions:

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.

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