Pescado En Escabeche Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fish filet, white, cut into 1/2" cubes
1/3 cup: Lemon juice,
1/3 cup: Lime juice,
1/4 cup: Olive oil,
1 tbsp: Cilantro, fresh, snipped
1 tsp: Oregano, fresh, snipped
3/4 tsp: Salt,
1/4 tsp: 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
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.
Source from luhu.jp
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.
Source from luhu.jp