Cooking Recipe Pescado En Escabeche
Recipe 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, peeled & chopped
Directions
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.