Fish En Escabeche

• 1 lb orange roughy fillets (firm) or 1 lb haddock fillets (firm) or 1 lb mackerel fillet, cut into 1/2" strips (firm)
• 13 cup lemon juice
• 13 cup lime juice
• 14 cup green olives or 14 cup vegetable oil
• 1 tablespoon cilantro, fresh, snipped (If fresh Cilantro is not available, use 1 t dried cilantro leaves.)
• 1 teaspoon oregano, fresh, snipped (If fresh oregano is not availabel, use 1/4 t dried oregano leaves.)
• 34 teaspoon salt
• 14 teaspoon pepper
• 12 stuffed green olives (with pimiento stuffing)
• 2 jalapeno chiles
• 14 cup onion, finely chopped, 1 sm
• 1 clove garlic, finely chopped
• 1 cup tomatoes, seeded & chopped
• 1 avocado, peeled & chopped

1. Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.
2. Heat to boiling; reduce heat.
3. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.
4. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
5. Stir in fish carefully.
6. Cover and refrigerate 2 day, carefully stirring occasionally.
7. Just before serving, gently stir in tomato and avocado; drain.
8. Serve fish mixture on saltine crackers or tortilla chips, if desired.

orange roughy fillets, lemon juice, lime juice, green olives, cilantro, oregano, salt, pepper, green olives, jalapeno chiles, onion, clove garlic, tomatoes, avocado

Taken from www.food.com/recipe/fish-en-escabeche-7745 (may not work)