Peruvian Fish Escabeche

👩🏻‍🍳 Tamara Talks – What is Escabeche?

“Escabeche” is the Spanish and Latin American dish that typically features marinated and/or fried fish, poultry, or meat pickled in a tangy mixture of vinegar, oil, onions, peppers, and spices. The marinade typically includes garlic, bay leaves, and peppercorns, which infuses the dish with aromatic flavor.

Escabeche can be served hot, room temperature, or cold, and may be served with rice or bread. It is ubiquitous in many culinary traditions including (but not limited to) Peru, Mexico, and the Philippines. Additionally, some countries have adapted the dish to include vegetables like carrots and cauliflower alongside the fish or meat. Overall, escabeche offers a tangy, savory, and slightly acidic flavor profile.

1. Peru – In Peru, escabeche is often made with fish or seafood, marinated in vinegar and spices, and served cold as an appetizer or light meal.
2. Mexico – Escabeche is a staple dish in Mexican cuisine, where it often features pickled vegetables along with achiote paste, mild vinegar, red onion, and cilantro.
3. Philippines – Escabeche is a popular Filipino dish typically made with fried fish or meat, and served with a sweet and sour sauce made from vinegar, sugar, ketchup, and soy sauce.
4. Spain – Escabeche is a traditional Spanish dish, particularly popular in regions like Andalusia and Catalonia. It is likely to include piquillo peppers, tomatoes, Spanish paprika, and sherry vinegar.
5. Puerto Rico – In Puerto Rico, escabeche is a common dish made with fish, chicken, or pork, marinated in a mixture of vinegar, onions, garlic, and spices. You may also find bell peppers, carrots, olives, capers, and achiote (annatto) for color and flavor. Green bananas or yuca are very popular vegetarian options. I was intrigued by one recipe for chicken gizzards and green bananas.
6. Cuba – Escabeche is also enjoyed in Cuba, where it’s typically made with fish or meat, and simply seasoned with garlic, sliced yellow onion, bell pepper, and bay leaves.

These are just a few examples, and variations of escabeche can be found in other countries and regions as well, each with its own unique twists and flavors.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• fish – On photo day, I used some very fresh Atlantic cod. Any firm white fish will work – barramundi, halibut, sea bass, snapper, etc.
• red onion – Yes, you can use other onions, but you’ll miss the gorgeous color, and Peruvians love red onions!
• ají amarillo peppers – On photo day, I used ají amarillo peppers packed in water. In all honesty, I prefer the frozen peppers. My peppers were really soft. I cannot get fresh peppers (I don’t know that they’re available outside of Peru). You can substitute other fresh peppers if you prefer, or even a mix of peppers to achieve your desired heat level.
• ají amarillo paste – Find ají amarillo paste at Latino markets or online.
• ají panca paste – Find ají panca paste at Latino markets or online.
• ground cumin
• red wine vinegar – Peruvians use a lot of red wine vinegar. I’m always more likely to use sherry vinegar because I like its smooth, mellow flavor. That is totally fine in this escabeche recipe. However, I did decide to invest in a high quality Italian red wine vinegar to compare alongside. I would stick with sherry, red wine, white wine, or white balsamic vinegar for this dish given their balance and acidity level compared to something like apple cider vinegar. You may enjoy 15 Different Types Of Vinegar Explained from Tasting Table.
• fish stock – If I don’t have fish stock on hand, I substitute chicken broth. Either is fine.
• flour – I keep harina de camote (sweet potato flour) in my pantry, and it is my flour of choice for escabeche. I use it in my Peruvian beans recipe, and I figured it was a good choice here as well. You can use your preferred flour. It provides a little body to the marinade/sauce.
• oregano – I have fresh oregano in my garden, so that is my preference. Dried oregano leaves are just fine! Use 1/3 the quantity of fresh.
• garlic
• not shown – Olive oil, sea salt, and fresh ground pepper along with the garnishes and sides are not shown. Botija olives are great, but kalamatas are a great substitution.

❓FAQ

💭 Tips

Fish escabeche does benefit from soaking in the marinade/sauce. However, you will need to plan ahead. The active time is about 30 minutes. Marinate the fish for 1-12 hours. I highly recommend at least 2 hours!

Peruvian escabeche can be served warm, at room temperature, or chilled, depending on personal preference. It’s often garnished with fresh herbs like cilantro or parsley, hard-cooked eggs, black olives, lime wedges, etc. Complete the meal with sweet potatoes, sweet potato mash (my preference!), rice, or potatoes to soak up the flavorful sauce.

I fry my fish in extra virgin olive oil. Fish needs to be fried at 350-375º, and extra virgin olive oil is fine at that temperature. Of course you can use your preferred oil.