Print Recipe
5 from 1 vote

Escabeche de Pescado Recipe

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Dish
Cuisine: Peruvian
Keyword: cold dish, fish
Servings: 4 people


  • 1/4 cup red wine vinegar
  • 4 medium-sized boiled sweet potatoes
  • 2 hard-boiled sliced eggs
  • 8 black olives cut in half
  • 4 red julliened onions
  • 2 medium yellow chili peppers sliced and the seeds removed
  • 1 cooked corn on the cob
  • 1 Cooked white rice for 4 optional
  • 1 head of lettuce
  • 1 teaspoon mustard
  • 1 teaspoon panca chili pepper powder
  • 1 teaspoon yellow chili pepper powder
  • 1 teaspoon crushed garlic
  • 1 cup vegetable or olive oil for frying
  • 1/2 cup white flour
  • Salt, pepper, oregano and cumin to season


  • Season the fish fillets with some salt and pepper, then bread them with flour on both sides.
  • Preheat a frying pan, add the (olive) oil and fry the fish fillets over a medium heat until golden, approximately 10-15 minutes, depending on the size of the fillets.
  • 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, yellow chili powder, panca chili powder, salt, pepper and cumin 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.
  • Place a few lettuce 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 and decorate with a couple of egg slices and olives. Serve with rice, if desired.
    lettuce corn cob egg escabeche plate
  • Enjoy and hope there will be some left for tomorrow!
    escabeche dish with sweet potato onion olives and corn