Mock Ceviche

• 1 lb tilapia fillet, cut into 2-inch pieces
• 1 -2 jalapeno pepper, minced
• 1/2 cup lime juice
• 1/2 cup fresh cilantro, chopped and divided
• 1 teaspoon fresh oregano, chopped
• 1/4 teaspoon salt
• 1 large green bell pepper, halved crosswise and thinly sliced
• 1 large tomatoes, chopped
• 1/2 cup white onion, very thinly sliced
• 1/4 cup green olives, quartered
• 1 avocado, chopped

1. Place tilapia in a medium skillet. Cover with water.
2. Bring to a boil over high heat, remove from the heat,.
3. cover and let stand for 5 minutes.
4. Meanwhile, place jalapeno to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt.
5. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top.
6. Add bell pepper, tomato, onion and olives; gently mix to combine. (It's OK if the tilapia breaks apart.)
7. Cover and chill for at least 20 minutes.
8. Sprinkle with the remaining cilantro and avocado just before serving.

tilapia fillet, pepper, lime juice, fresh cilantro, fresh oregano, salt, green bell pepper, tomatoes, white onion, green olives, avocado

Taken from www.food.com/recipe/mock-ceviche-425740 (may not work)