Escabeche de Pescado

Course: All Recipes, First CourseCuisine: Peruvian

Servings

servings

Indulge in the vibrant flavors of Escabeche de Pescado, a Peruvian delight featuring sea bass fillets bathed in a tantalizing blend of vinegar, spices, and Peruvian peppers. Crispy-coated fish, harmoniously paired with zesty red pepper and garlic paste, create a culinary symphony. Garnished with fresh lettuce, hard-boiled eggs, queso fresco, olives, Peruvian Aji amarillo, and parsley, this dish is a feast for the senses, marrying textures and tastes in a celebration of Peruvian culinary artistry.

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Ingredients

3 cups water
1/2 cup vinegar
3 peppercorns
1 1/2 tsp salt
2 big red onions cut in thick slices 1’’
2 Lb Sea bass fillets cut in 3x2”
1/2 cup flour
1/4 tsp ground Pepper
Pinch Cumin
3 julienne Peruvian yellow Peppers
3 Tbsp oil
1/2 cup red pepper paste
1/4 cup garlic paste
1/2 cup small diced parsley
1 tsp oregano
1 tsp cumin
1/4 tsp black pepper
3 cups vinegar-water mixture from step 1
Garnish
Lettuce
Hard boiled eggs
Queso fresco
Olives
Peruvian Aji amarillo
Fresh parsley

Directions

Bring to a boil water, vinegar, peppercorns and salt.
Cook onions for 3 minutes. Reserve the cooked onions in the refrigerator. And reserve the liquid for later.
Season the fish with salt, pepper, cumin, and dust the pieces with flour.
Pan fried or deep fried the fish. Reserve in a warm, deep platter.
Make sauté with oil, red pepper paste, garlic paste, oregano, cumin, pepper, salt.
When the sauté is ready add the vinegar liquid until it boils all together.
Lower the temperature and add the cooked onions and the julienne peppers. Just until warm. Add the parsley.
Pour all this onion mixture over the fried fish and garnish with olives, queso fresco and aji Amarillo.

Escabeche de Pescado

Ingredients

Directions

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