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    ESCABECHE DE PESCADO / Fish Escabeche     

   Ingredients :
 
6 serving pieces of white firm fish
˝ cup red vinegar
2 ají ají amarillo fresco / fresh yellow aji (chili), cut in slices
1 fresh hierbabuena sprig (mint)
1 ˝ cups vegetable oil (aprox.)
2 garlic cloves
4 ground ají mirasol / sundried yellow aji (chili)
2 onions cut in thick slices
Flour
Salt
Pepper
Cumin
3 hard-boiled eggs
2 sweet potatoes, cooked and thickly sliced
2 corns cooked and cut in slices (1 ˝ inches or 3 cm)
Lettuce for decoration

   Preparation:

Combine vinegar, onion, hot pepper and mint in a bowl. Let stand for 1 hour.

Wash and pat dry fish. Combine salt, pepper and flour and coat fish. Fry in hot oil (1 Ľ cups approx.). Save covered.

In separate skillet fry garlic, ground aji, salt, pepper and dash of cumin. Add vinegar mixture with onions and yellow hot peppers. Bring to a boil.

In platter place fish, top with onion sauce. Let cool.

Decorate with lettuce leaves, sweet potato, hard-boiled eggs halved and corn slices.

Note:

To grind the aji panca soak in cold water for 5 hours. Then cut and remove seeds and veins. Boil for 2 hours, changing the water after 1 hour to decrease hotness. Blend with oil until a puree consistency is obtained.

6 servings

How to fillet, skin and debone fish

Other fish recipes to prepare:
Sole carpaccio with arugula
Phylo and smoked salmon napoleons
 


       
       
 
 
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