Escabeche de Pescado - Peruvian Spicy & Sweet Escabeche
Peruvian Escabeche de Pescado featuring pan-fried floured fish fillets, ají amarillo and ají panca vinegar sauce, served with boiled sweet potato, hard-boiled eggs, and olives. Sweet, acidic, and spicy in every bite, ready in 30 minutes.
Servings 4 people
Cost $
Equipment
- Pot
Ingredients
- 3 tbsp Vegetable Oil
- 4 pieces Fish
- 1 cup All-purpose flour
- 2 Red Onions (Wedged)
- 1 Garlic Clove
- 1 Bell Pepper
- 4 "Ají Amarillos" or Jalapeño Pepper (into strips)
- 3 tbsp Ají Panca Paste (into strips)
- 1 tbsp Smoked Paprika
- 1 tsp Cumin
- 1 tbsp Sugar
- 1/4 cup Vinegar
- 1 tbsp Soy Sauce
- 2 tbsp Chopped Cilantro
- 1 bayleaf
- 1 tbsp Oregano
- 1 tbsp Potato or Corn Starch
- Salt & Pepper
Serve with
- 4 Cooked Sweet Potatoes
- 2 Hard-Boiled Eggs (halved)
- 4 Kalamata Olives (halved)
Instructions
- Salt & Pepper the fish, then flour it, Pat fry it then reserve it.
- In the same Pan/pot add Onions, Garlic, "Ají Amarillo", "Ají Panca Paste" let it cook until onions are tender (at low/medium heat)
- Once onions are soft add Bell Pepper, Spices, Aromatics, Vinegar, Sugar, Soy Sauce, bring to a boil turn the heat to low.
- Add Fish then the potato starch diluted in water bring to a boil, adjust seasoning serve with chopped cilantro, hardboiled eggs, sweet potatoes, and olives.
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