Recipe 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
Recipe method
- 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.
Other mexican recipes:
Fish en escabeche recipe
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