This vibrant Pescado en Escabeche offers a refreshing twist on traditional Mexican appetizers. Delicate white fish fillets are briefly poached until just opaque, preserving their tender texture, then marinated in a zesty blend of lemon and lime juices, olive oil, and aromatic herbs. The dish is brightened with fresh cilantro, oregano, and a medley of diced jalape&# 195;±os, onions, and garlic. Just before serving, ripe avocado and seeded tomatoes are folded in to add creaminess and freshness. The result is a light, flavorful salad that balances acidity with subtle heat. It is perfect for casual gatherings, potlucks, or as a sophisticated starter served on crisp tortilla chips or saltine crackers.
Pescado En Escabeche
Description
This vibrant Pescado en Escabeche offers a refreshing twist on traditional Mexican appetizers. Delicate white fish fillets are briefly poached until just opaque, preserving their tender texture, then marinated in a zesty blend of lemon and lime juices, olive oil, and aromatic herbs. The dish is brightened with fresh cilantro, oregano, and a medley of diced jalape&# 195;±os, onions, and garlic. Just before serving, ripe avocado and seeded tomatoes are folded in to add creaminess and freshness. The result is a light, flavorful salad that balances acidity with subtle heat. It is perfect for casual gatherings, potlucks, or as a sophisticated starter served on crisp tortilla chips or saltine crackers.Ingredients
Directions
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Heat 3/4-inch of water in a 10-inch skillet over medium-high heat until boiling.
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Carefully place the cubed fish into the boiling water.
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Reduce heat to maintain a gentle simmer.
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Simmer uncovered just until the fish is opaque throughout, about 30 seconds. Do not overcook.
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Drain the fish carefully and allow it to cool slightly.
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In a glass or plastic bowl, combine lemon juice, lime juice, olive oil, cilantro, oregano, salt, pepper, olives, jalapeños, onion, and garlic.
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Gently stir the drained fish into the marinade mixture.
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Cover and refrigerate for 2 days, stirring occasionally to ensure even marination.
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Just before serving, gently fold in the chopped tomato and avocado.
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Drain any excess liquid if desired, then serve on saltine crackers or tortilla chips.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 158.9kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.1g6%
- Cholesterol 56.8mg19%
- Sodium 62.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.1g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep refrigerated in an airtight container for up to 3 days. The flavors meld better after resting.
Substitutions: You can use firm white fish like cod, tilapia, or halibut. If fresh cilantro or oregano is unavailable, use dried herbs but reduce the quantity by half.
Tip: Add the avocado and tomato only at serving time to prevent browning and maintain texture.
Variation: For extra heat, leave the seeds in the jalapeños or add a dash of hot sauce.
