Soused fish with onions

Inca methods of preparing food for storage included drying potatoes in the cold and meat in the sun, but the Spanish brought wine vinegar and sugar, which offered new ways of preserving, as well as flavouring food. They also introduced the onion. This delicious dish is at least five centuries old, and uses the preserving technique of boiling onions with vinegar, but here it is eaten as soon as it has cooled. Escabeche is popular in Panama, Mexico and Spain, as well as Peru.