Mock Ceviche - cooking recipe

Ingredients

1 lb tilapia fillet, cut into 2-inch pieces
1 -2 jalapeno pepper, minced
1/2 cup lime juice
1/2 cup fresh cilantro, chopped and divided
1 teaspoon fresh oregano, chopped
1/4 teaspoon salt
1 large green bell pepper, halved crosswise and thinly sliced
1 large tomatoes, chopped
1/2 cup white onion, very thinly sliced
1/4 cup green olives, quartered
1 avocado, chopped

Preparation

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 jalapeno 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.