Lunch · 40 min · peruvian

Escabeche de Pescado

Weeknight-friendly Peruvian cooking: Escabeche de Pescado comes together in 40 minutes with white fish fillets, red onions, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 lb White fish fillets
• 3 Red onions
• 2 Ají amarillo
• 1/2 cup Flour
• 3/4 cup Red wine vinegar
• 1/3 cup Olive oil
• 3 cloves Garlic
• 2 Bay leaves
• 1 tsp Oregano
• 2 Hard-boiled eggs
• 8 Black olives

Steps

1. Season the fish, dredge in flour, and fry in hot oil 3 minutes per side until golden. Drain; the fish finishes in the marinade.
2. In the same oil, soften the thick-sliced onions 5 minutes until just tender. Add the ají strips, garlic, bay, and oregano for 2 minutes.
3. Pour in the vinegar and 1/2 cup water; simmer 5 minutes. The marinade should be assertively tart — it mellows as it sits.
4. Layer the fish and onions in a dish and pour the hot marinade over. Cool, then refrigerate at least 4 hours, ideally overnight.
5. Serve cold or at room temperature, garnished with egg quarters and olives.

Build my plan — free

← All recipes