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Fish Escabeche
Preparation info
- Serves
2
- Difficulty
Easy
Appears in
By Morena Cuadra and Morena Escardó
Published 2014
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.
Ingredients
2 - Salt and pepper
½ teaspoon
Method
- Season the fish with salt, pepper, and cumin, and pass through the flour.
- 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.
- Bring water to a boil in a small saucepan, and blanch the onion for 1 minute. Drain.
- Heat the rest of the oil in a small frying pan over med
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