Fish en Escabeche

1 lb firm white fish fillets; Orange Roughy, Haddock, or Mackerel, cut into 1/2 inch cubes
1/3 cup lemon juice
1/3 cup lime juice
1/4 cup olive or vegetable oil
1 t cilantro; fresh, snipped
1 t oregano; fresh, snipped
3/4 tsp salt
1/4 tsp pepper
12 green olives; use pimento olives
2 jalapenos chiles; seeded and chopped
1/4 cup onion; finely chopped
1 clove garlic; finely chopped
1 cup tomato; seeded & chopped
1 avocado, peeled & chopped

Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.

Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully.

Cover and refrigerate 2 day, carefully stirring occasionally.

Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.

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