Escabeche de salmon Andina

Escabeche is a style of cooking akin to mild pickling, due to the base of vinegar in the recipe. It’s thought that it came from North Africa, then travelled to Spain with the Moors and then from Spain to Peru with the conquistadors. In any case, Escabeche is big in Peru! This dish is delicious as it presents a sweet and sour twist through the sauce, has a wide variety of textures, spices and heat, and is light but comforting all at the same time. You can use salmon or trout for this dish.</