Peruvian fish escabeche recipe. Crunchy fried fish fillet with a relish of yellow chili pepper strips, onion, and ají panca.
Course Main Dish
Keyword cold dish, fish
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
1/4cupred wine vinegar
4medium-sizedboiled sweet potatoes
2hard-boiled sliced eggs
8black olives cut in half
4red julliened onions
2mediumyellow chili pepperssliced and the seeds removed
1cooked corn on the cob
1Cooked white rice for 4optional
1head of lettuce
1teaspoonpanca chili pepper powder
1teaspoonyellow chili pepper powder
1cupvegetable or olive oil for frying
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.
Enjoy and hope there will be some left for tomorrow!