Fish Escabeche
Author: 
Recipe type: Appetizer
Cuisine: Peruvian - Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 halibut fillets
  • Salt and pepper
  • ½ teaspoon cumin
  • ½ cup flour
  • ¼ cup olive oil
  • ½ red onion, cut in thick slices or chunks
  • 1 garlic clove, chopped
  • 2 teaspoons aji amarillo paste
  • 2 tablespoons vinegar
  • 1 hard boiled egg
  • 4 black olives
  • 2 lettuce leaves
Instructions
  1. Season the fish with salt, pepper and cumin, and pass through the flour.
  2. Heat half the olive oil in a frying pan over medium heat. Fry the fish on both sides, until golden (abour 3-5 minutes). Reserve.
  3. Bring water to a boil in a small saucepan, and blanch the onion for 1 minute. Drain.
  4. Heat the rest of the oil in a small sautee pan over medium heat. Sautee the garlic and chili paste for 2-3 minutes. Then add the onion, and vinegar, and season with salt and pepper. Simmer for about 5 minutes (Add 2-4 tablespoons water if it dries up).
  5. Cover the fish with the onion mixture, put in a sealed container, and leave it in the fridge for as long as possible (overnight is best).
  6. Serve over a lettuce leave, and decorate with hard boiled egg slices, and black olives.
Recipe by PERU DELIGHTS at https://perudelights.com/fish-escabeche-a-summer-appetizer-with-spanish-roots/