Escabeche de Pescado

Yield: 6

Ingredients:

  • 3 cups water
  • ½ cup vinegar
  • 3 peppercorns
  • 1 ½ tsp salt
  • 2 big red onions cut in thick slices 1’’
  • 2 Lb Sea bass fillets cut in 3×2”
  • ½ cup flour
  • 1 TBSP salt
  • ¼ tsp ground Pepper
  • Pinch of Cumin
  • 3 julienne Peruvian yellow Peppers
  • 3 TBSP oil
  • ½ cup red pepper paste
  • ¼ cup garlic paste
  • ½ cup small diced parsley
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • ¼ tsp black pepper
  • 3 cups vinegar-water mixture from step 1

 

Garnish:

  • Lettuce, hardboiledeggs, Queso fresco, olives, PeruvianAji amarillo, freshparsley.
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Description

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