Mock Ceviche

Ingredients

• 1 pound tilapia fillets, cut into 2-inch pieces
• 1-2 jalapeño peppers, minced
• 1/2 cup lime juice
• 1/2 cup chopped fresh cilantro, 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

Directions

Place tilapia 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.

Meanwhile, place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It’s OK if the tilapia breaks apart.) Cover and chill for at least 20 minutes.

Sprinkle with the remaining cilantro and avocado just before serving.

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