Name: Whitebait Escabeche
Yield: Serves Four
Cuisine: Peru
Ingredients: 15–30 ml/1–2 tbsp chopped fresh coriander (cilantro) leaves; 800 g/1¾ lb whitebait; juice of 2 lemons; 2–3 large pinches of dried oregano; 2 jalapeño chillies, chopped; 2 carrots, thinly sliced; 2.5–5 ml/½–1 tsp cumin seeds; 120 ml/4 fl oz/½ cup white wine or cider vinegar; 5 ml/1 tsp salt; plain (all-purpose) flour, for dusting; vegetable oil, for frying; 2 onions, chopped or thinly sliced; 8 garlic cloves, roughly chopped; slices of corn on the cob, black olives and coriander, to garnish

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The Jewish community in Peru dates back to the time following the Spanish inquisition. Many came to peru from Russia in the 1920s, to all parts of South America to flee the Nazis or to relocate after the holocaust. Peru has a constellation of Escabeches and Ceviches. This one is particularly Jewish as no shellfish are involved.

Ingredients

800 g/1¾ lb whitebait
juice of 2 lemons

Method

Put the fish in a bowl, add the lemon juice and salt and leave to marinate for 30–60 minutes. Remove the fish from the bowl and dust with flour.
Heat the oil in a deep frying pan until hot enough to turn a cube of bread golden brown i