Fish Escabeche

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

This cold fish dish is one of the most traditional on the coast of Peru. The secret is to make it the night before, giving the flavors and textures enough time to meld together and settle into their sweet spot.


  • 2 halibut fillets
  • Salt and pepper
  • ½ teaspoon ground cumin


  1. Season the fish with salt, pepper, and cumin, and pass through the flour.
  2. Heat half the olive oil in a frying pan over medium heat. Fry the fish on both sides, until golden (about 3–5 minutes). Reserve.
  3. Bring water to a boil in a small saucepan, and blanch the onion for 1 minute. Drain.
  4. Heat the rest of the oil in a small frying pan over med