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1 pound Fish, Cubed
1/3 cup Lemon Juice
1/3 cup Lime Juice
4 tablespoon Olive Oil
1 tablespoon Cilantro, Fresh Chopped
1 teaspoon Oregano, Fresh Chopped
¾ teaspoon Salt
¼ teaspoon Pepper
12 Olives, Green
2 Jalapeno, Chopped
1 small Onion, Finely Chopped
1 Garlic Clove, Finely Chopped
1 cup Tomato, Seeded & Grated
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 dish. Stir in fish carefully. Cover and refrigerate 2 days, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.
1/3 cup Lemon Juice
1/3 cup Lime Juice
4 tablespoon Olive Oil
1 tablespoon Cilantro, Fresh Chopped
1 teaspoon Oregano, Fresh Chopped
¾ teaspoon Salt
¼ teaspoon Pepper
12 Olives, Green
2 Jalapeno, Chopped
1 small Onion, Finely Chopped
1 Garlic Clove, Finely Chopped
1 cup Tomato, Seeded & Grated
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 dish. Stir in fish carefully. Cover and refrigerate 2 days, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.