Poached White Fish with Herbs, Lime, & Crunchy Veggies (Mock Ceviche)

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

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.

2. Place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt.

3. Transfer the fish to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top.

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.

5. Sprinkle with the remaining cilantro and avocado just before serving.