Fish en escabeche

Ingredients:

1 pound firm white fish fillets
1/3 cup lemon juice
1/3 cup lime juice
1/4 cup olive or vegetable oil
1 teaspoon cilantro, fresh, snipped
1 teaspoon oregano, fresh, snipped
3/4 teaspoon salt
1/4 teaspoon pepper
12 stuffed green olives
2 jalapenos chiles
1/4 cup onion, finely chopped
1 clove garlic, finely chopped
1 cup tomato, seeded and chopped
1 avocado, peeled and chopped

Preparation:

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.