Pescado En Escabecheappetizers, vegetables, mexican, fish 1 lb fish filet, white; cut into 1/2 cubes 1/3 cup lemon juice 1/3 cup lime juice 1/4 cup olive oil 1 tablespoon cilantro, fresh; snipped 1 teaspoon oregano, fresh; snipped 3/4 teaspoon salt 1/4 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 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. |
