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Pescado En Escabeche

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PESCADO EN ESCABECHE
 Categories: Fish, Appetizers, Vegetables, Mexican
      Yield: 12 Servings
 
      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
 
  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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