📝 About This Recipe
Escabeche de Pescado is a beloved Peruvian staple that showcases the beautiful marriage of Spanish technique and Andean ingredients. This dish features golden-fried fish fillets smothered in a vibrant, tangy sauce of sautéed red onions and aromatic Aji Amarillo peppers. Best enjoyed at room temperature, it offers a complex profile of acidity, mild heat, and savory depth that truly captures the spirit of coastal Peru.
🥗 Ingredients
Main Ingredients
- 4 pieces Firm white fish fillets (Corvina, Sea Bass, or Tilapia) (about 6-7 oz each)
- 1 cup All-purpose flour (for dredging)
- 1 teaspoon Ground cumin
- to taste Salt and black pepper
- 1/2 cup Vegetable oil (for frying)
For the Escabeche Sauce
- 3 large Red onions (cut into thick wedges or feathers)
- 4 tablespoons Aji Amarillo paste (adjust for heat preference)
- 2 tablespoons Garlic paste (or finely minced cloves)
- 1/2 cup Red wine vinegar (high quality for best flavor)
- 1/2 cup Fish stock (or water)
- 1 teaspoon Dried oregano (crushed between palms)
- 2 pieces Bay leaves
- 1/2 teaspoon Sugar (to balance acidity)
For Garnish and Serving
- 2 large Sweet potatoes (boiled and sliced into rounds)
- 2 pieces Hard-boiled eggs (cut into quarters)
- 8 pieces Botija olives (Peruvian black olives)
- 4-6 pieces Fresh lettuce leaves (for the base)
- 1 handful Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Season both sides generously with salt, pepper, and ground cumin.
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2
Dredge each fillet in flour, shaking off any excess. This creates a light, crispy crust that will absorb the sauce later.
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3
Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish fillets until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside on a plate.
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4
In the same skillet, leave about 3 tablespoons of oil (discard the rest). Add the garlic paste and Aji Amarillo paste, sautéing for 2-3 minutes until fragrant and the oil turns orange.
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5
Add the thick-cut red onions to the skillet. Sauté for about 3-5 minutes. You want them to soften slightly but still retain a bit of crunch and their vibrant purple color.
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6
Pour in the red wine vinegar to deglaze the pan, scraping up any browned bits from the fish. Add the fish stock, bay leaves, dried oregano, and sugar.
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7
Bring the sauce to a gentle simmer for 5 minutes. Taste and adjust seasoning with salt or more vinegar if needed; the sauce should be punchy and bright.
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8
Place the fried fish fillets into a deep serving dish. Pour the hot onion sauce and all the liquid over the fish, ensuring they are well-covered.
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9
Allow the dish to rest for at least 30 minutes. This is a 'pickled' dish, and the resting period allows the fish to soak up the vinegar and spice.
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10
To serve, line a platter with lettuce leaves and sweet potato rounds. Place the fish on top, pile high with the onions, and garnish with hard-boiled eggs, Botija olives, and fresh cilantro.
💡 Chef's Tips
Use a firm white fish like Corvina or Sea Bass that won't fall apart when the sauce is added. Soak the sliced onions in cold salted water for 10 minutes before cooking to remove some of their harshness and keep them crisp. For the most authentic flavor, let the finished dish sit for 2-4 hours; it is even better the next day served cold. Don't skip the sugar; a tiny pinch is essential to balance the sharp acidity of the red wine vinegar. If you cannot find Aji Amarillo paste, you can substitute with a mix of habanero and yellow bell pepper, though the flavor profile will change slightly.
🍽️ Serving Suggestions
Serve at room temperature or chilled for the most traditional experience. Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) or a crisp Sauvignon Blanc. Accompany with a side of fluffy white rice to soak up the extra pickling juice. Add a side of 'Cancha' (toasted corn nuts) for an extra crunchy texture contrast.