Escabeche de Pescado
Peruvian fish escabeche recipe. Crunchy fried fish fillet with a relish of yellow chili pepper strips, onion, and ají panca.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup red wine vinegar
- 4 medium-sized boiled sweet potatoes
- 2 hard-boiled sliced eggs
- 8 black olives cut in half
- 4 red julliened onions
- 2 medium yellow chili peppers (sliced and the seeds removed)
- 1 cooked corn on the cob
- 1 Cooked white rice for 4 (optional)
- 1 head of lettuce
- 1 teaspoon mustard
- 1 teaspoon panca chili pepper powder
- 1 teaspoon yellow chili pepper powder
- 1 teaspoon crushed garlic
- 1 cup vegetable oil or olive oil for frying
- 1/2 cup white flour
- Salt, pepper, oregano and cumin to season
Instructions
- 1
Season the fish fillets with some salt and pepper, then bread them with flour on both sides.
- 2
Preheat a frying pan, add the (olive) oil and fry the fish fillets over a medium heat until golden, approximately 10-15 minutes, depending on the size of the fillets.
- 3
In another frying pan, add ¼ cup of oil and start frying the sliced onion. After approximately a minute, add the strips of yellow chili, crushed garlic, yellow chili powder, panca chili powder, salt, pepper and cumin and mix well as you continue to fry. After a few more minutes, add the red vinegar and finally some oregano. Turn off the heat.
- 4
Place a few lettuce leaves on a plate, add the fish fillets and douse with a generous portion of the onion sauce. Place the accompaniments of a piece of corn cob and slices of sweet potato and decorate with a couple of egg slices and olives. Serve with rice, if desired.
- 5
Enjoy!