1 pound wild white fish fillets, cut into 2-inch pieces
1-2 jalapeño peppers, minced
1/2 cup lime juice
1/2 cup chopped fresh cilantro/coriander, divided
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large green bell pepper, halved crosswise and thinly sliced
1 large tomato, chopped
1/2 cup very thinly sliced white onion
1/4 cup quartered green olives
1 avocado, chopped
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1. Place fish in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.
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2. Place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt.
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3. Transfer the fish to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top.
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4. Add bell pepper, tomato, onion and olives; gently mix to combine. (It’s OK if the fish breaks apart.) Cover and chill for at least 20 minutes.
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5. Sprinkle with the remaining cilantro and avocado just before serving.
Ingredients
1 pound wild white fish fillets, cut into 2-inch pieces
1-2 jalapeño peppers, minced
1/2 cup lime juice
1/2 cup chopped fresh cilantro/coriander, divided
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large green bell pepper, halved crosswise and thinly sliced
1 large tomato, chopped
1/2 cup very thinly sliced white onion
1/4 cup quartered green olives
1 avocado, chopped