Categories: Appetizer

Ingredients

• 2 chopped, pickled jalpenos, or to taste
• 1 medium white onion, diced
• 1 tbsp vegetable oil
• 1 tbsp each of chives, parsley and cilantro
• 1 diced green chili pepper
• 2 flat tins of tuna, in water or oil (oil adds a richness to flavor and texture)
• Salt and pepper

Directions

1. Sweat white onion in oil until translucent, but NOT browned

2. Remove from heat and place in medium sized mixing bowl

3. Add chives, parsley, cilantro

4. Add jalapeno

5. Salt and pepper to taste

6. Add chopped peppers

7. Mix thoroughly

8. Add tuna fish, breaking down chunks to desired consistency, mix thoroughly with other ingredients.

9. NOTE: If leaving escaveche chunky, mix carefully to avoid breaking up chunks

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