Escabeche

Name: Escabeche
Cuisine: Spanish
Ingredients: 4 black olives; 1 hard-boiled egg; Salt and pepper; Salt and pepper; 1 boiled sweet potato; Lettuce leaves; 1½ lb (750 g) red onions, cut into thick slices; 1 ají amarillo, seeded, deveined and finely sliced; ½ cup vegetable oil; 1 tbsp ají panca paste; Flour; ¼ tsp cumin; ¼ tsp oregano; ¼ cup red wine vinegar; 1½ cloves garlic, crushed; 2 lbs (1 kg) white fish

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Escabeche was a process of pickling and preserving food with sugar and vinegar originally used by the Arabs and brought to Peru by the Spanish. It’s now a very common fish dish but can also be prepared with chicken.

Ingredients

2 lbs (1 kg) white fish
1½ cloves garlic, crushed

Europe
Americas
Spain
Peru
Starter
Fish course
Pescatarian
Mediterranean

Method

Preparation

Clean the fish well and cut into small fillets. Wash and dry the fish pieces, season them lightly with salt and pepper and coat with flour.

Heat the oil in a skillet and pan fry the fish until lightly golden. Remove from the pan and keep to one side.

In the same skillet, sauté the crushed garlic, cumin, oregano, onions, ají panca paste, ají amaril