Pescado en Escabeche

Amount Measure Ingredient
1 lb Firm White Fish Fillets
1/3 cup Lemon Juice
1/3 cup Lime Juice
¼ cup Olive Or Vegetable Oil
1 T Cilantro; Fresh, Snipped
1 t Oregano; Fresh, Snipped
¾ t Salt
¼ t Pepper
12 ea Pimiento Stuffed Green Olives
2 ea Jalapenos Chiles; Seeded & Chopped
¼ cup Onion; Finely Chopped, 1 sm
1 ea Clove Garlic; Finely Chopped
1 cup Tomato; Seeded & Chopped
1 ea Avocado, Peeled & Chopped


  • Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" cubes.
  • If fresh Cilantro is not available, use 1 t dried cilantro leaves.
  • If fresh oregano is not availabel, use 1/4 t dried oregano leaves.

    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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