📝 About This Recipe
This classic Peruvian Escabeche is a masterclass in flavor balancing, featuring golden-fried white fish fillets bathed in a vibrant, pickled onion and chili sauce. Originating from the coastal regions, this dish traditionally utilizes the pickling technique to preserve the catch, resulting in a complex profile of tang, warmth, and sweetness. It is a stunning, aromatic meal that is uniquely served at room temperature, allowing the delicate fish to fully absorb the piquant marinade.
🥗 Ingredients
The Fish
- 4 pieces White Fish Fillets (Corvina, Sea Bass, or Halibut; about 6oz each)
- 1/2 cup All-purpose Flour (for dredging)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 cup Vegetable Oil (for shallow frying)
The Escabeche Sauce
- 2 large Red Onions (sliced into thick wedges/strips)
- 3 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 tablespoon Aji Panca Paste (Peruvian mild red chili paste)
- 4 cloves Garlic (minced)
- 1/2 cup Red Wine Vinegar (high quality)
- 1/2 cup Fish Stock or Water (to create the sauce body)
- 1 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Cumin (ground)
- 1 piece Bay Leaf (dried)
Traditional Accompaniments
- 2 medium Sweet Potato (boiled and sliced into rounds)
- 2 pieces Hard-boiled Eggs (cut into halves or quarters)
- 4-6 pieces Botija Olives (Peruvian purple olives; or Kalamata)
- 2 tablespoons Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Begin by seasoning the fish fillets generously on both sides with salt and black pepper. Let them sit for 5 minutes at room temperature.
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2
Dredge each fillet in the all-purpose flour, tapping off any excess. You want a very thin, even coating to ensure a crisp exterior.
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3
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the fish in the pan.
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4
Fry the fish for 3-4 minutes per side until golden brown and cooked through. Remove the fillets and place them in a deep ceramic or glass serving dish. Set aside.
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5
In the same skillet, leave about 2 tablespoons of the oil and discard the rest. Add the sliced red onions and sauté over medium heat for 2-3 minutes until they begin to soften but still retain a slight crunch.
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6
Add the minced garlic, aji amarillo paste, and aji panca paste to the onions. Stir constantly for 2 minutes to cook out the rawness of the chilies and release their fragrance.
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7
Stir in the cumin, dried oregano, and the bay leaf, mixing well with the onion base.
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8
Pour in the red wine vinegar and the fish stock (or water). Bring the mixture to a gentle simmer.
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9
Allow the sauce to simmer for 5 minutes. The onions should turn a beautiful bright pink/purple and the liquid should reduce slightly into a glossy sauce.
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10
Taste the sauce; it should be punchy and acidic with a balanced heat. Adjust salt if necessary.
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11
Pour the hot onion and vinegar mixture directly over the fried fish fillets in the serving dish. Ensure the fish is well-covered by the onions and sauce.
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12
Let the dish rest for at least 30 minutes. This is crucial as it allows the fish to marinate and the flavors to meld. Escabeche is traditionally served at room temperature, never piping hot.
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13
Just before serving, arrange the boiled sweet potato slices, hard-boiled eggs, and olives around the fish.
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14
Garnish with a sprinkle of fresh cilantro and serve with a side of steamed white rice if desired.
💡 Chef's Tips
Always use a firm white fish like sea bass or halibut; delicate fish like sole may fall apart during the marinating process. Don't overcook the onions—they should be tender but still have a distinct 'bite' to provide texture contrast. If you can't find Aji Panca, you can substitute with a teaspoon of smoked paprika for a similar earthy depth. For the best flavor, prepare the dish 2-3 hours in advance; the longer it sits, the better the infusion. Use a glass or ceramic dish for marinating; the vinegar can react with metal pans and alter the flavor.
🍽️ Serving Suggestions
Serve with a side of Peruvian Garlic Rice (Arroz con Ajo) to soak up the extra vinegar sauce. Pair with a chilled glass of Peruvian Pisco Sour or a crisp Sauvignon Blanc. Include a side of 'Choclo' (Peruvian giant corn) for an authentic texture profile. Offer a small bowl of extra Aji Amarillo sauce on the side for those who prefer more heat.