Escabeche de Pescado Recipe

Method5 steps · about 1 hr 30 min

1. 1

   Step 1: Season the fish fillets with some salt and pepper, then bread them with flour (1/2 cup) on both sides.

   Uses firm white fish fillets, enough for 4 servings · 1/2 cup white flour · salt to season fish · black pepper to season fish

2. 2

   Step 2: Preheat a frying pan, add the (olive) oil (¾ cup) and fry the fish fillets over a medium heat until golden, approximately 10-15 minutes, depending on the size of the fillets.

   Fry Fish Fillets · 15 minUses ¾ cup oil for frying fish · white fish seasoned with salt/pepper and coated in flour

3. 3

   Step 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 (1 teaspoon), yellow chili powder, panca chili powder, salt, pepper and cumin (to taste) 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.

   Uses ¼ cup oil for onion sauce · 4 red onions, julienned · 2 medium yellow chili peppers (sliced and the seeds removed) · 1 teaspoon crushed garlic · 1 teaspoon yellow chili pepper powder · 1 teaspoon panca chili pepper powder · 1/4 cup red wine vinegar · salt to taste for onion sauce

4. 4

   Step 4: Place a few lettuce (1 head) 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 (4 medium) and decorate with a couple of egg slices and olives. Serve with rice, if desired.

   Uses 1 head of lettuce · 1 cooked corn cob · 4 medium sweet potatoes, boiled · 2 hard-boiled sliced eggs · 8 black olives, halved · cooked white rice for 4 servings, optional · fish fillets fried 10–15 minutes until golden and cooked · julienned onion and chilli sauce with vinegar and seasonings

5. 5

   Step 5: Enjoy!