Fish Escabeche

Name: Fish Escabeche
Yield: Serves 2
Cuisine: Peruvian
Ingredients: ½ red onion, cut in thick slices or chunks; ½ teaspoon ground cumin; Salt and pepper; ¼ cup olive oil; 2 lettuce leaves; 2 tablespoons vinegar; 2 teaspoons ají amarillo paste; 4 Botija or Alfonso olives; 1 hard-boiled egg, sliced; 2 halibut fillets; ½ cup flour; 1 garlic clove, chopped

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

2 halibut fillets
Salt and pepper
½ teaspoon ground cumin

Americas
Peru
Fish course
Pescatarian

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