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A white oval baker with Peruvian fish escabeche with garnishes.

Peruvian Fish Escabeche Recipe

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Tamara Andersen
Firm, white fish is pan-fried, then covered with a tangy Peruvian-style marinade with red onion, ají pepper and pepper pastes, red wine vinegar, and spices... Delicioso!
5 from 1 vote

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Prep Time 10 minutes
Cook Time 20 minutes
Marinate Fish 2 hours
Total Time 2 hours 30 minutes
Course Main Dishes
Cuisine Peruvian
Servings 2 servings
Calories 544 kcal

Ingredients
  

Fried Fish

  • 12 ounces firm white fish - cod, dorado, halibut, barrumundi
  • ½ cup flour - see Ingredients Notes
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt and fresh ground pepper
  • ¼ cup extra virgin olive oil - plus or minus

Marinade/Sauce

  • 1 medium red onion - thick sliced (see photos)
  • ½ cup sliced fresh, frozen, jarred peppers, ají amarillo - see Ingredients Notes in post
  • 3 cloves garlic - minced
  • 1 tablespoon ají amarillo paste
  • 1 tablespoon ají panca paste
  • 1 teaspoon ground cumin
  • ¼ cup red wine vinegar
  • ½ cup fish or chicken stock
  • 2 tablespoons flour - sweet potato, potato, wheat
  • 1 tablespoon fresh oregano chopped - or 1 teaspoon dried oregano leaves
  • sea salt and fresh ground pepper

Garnishes

  • hard-cooked eggs
  • black olives - botija or kalamata
  • lime wedges
  • fresh cilantro or oregano

Instructions

  • Thoroughly combine flour, ground cumin, sea salt, and fresh ground pepper. Pat fish portions dry, then press them into the seasoned flour on all sides.
  • Add oil to a skillet over medium-high heat. Fry fish on both sides until golden brown.
  • Place the fried fish portions in a dish suitable for covering the fish with the marinade/sauce.
  • Return the pan to medium-high heat with about 1 tablespoon of the oil. Add the red onions, and sauté until they begin to soften. Add the peppers, garlic, ají amarillo and ají panca pastes, and ground cumin. Stir to combine, and sauté until fragrant. The vegetables should be tender, but not soft.
  • Whisk together the red wine vinegar, broth/stock, and flour. Add to the onion mixture, and stir until slightly thickened. Season with salt and pepper. Pour the marinade over the fish, gently lifting so it flows under the fish as well. Marinate 2-12 hours in the refrigerator. Serve at room temperature or cold. If you prefer to serve it hot, see NOTES below.
  • Garnish as desired and serve. Enjoy!

Notes

NOTE: This escabeche can be served cold, or room temperature. If you're intent on having it hot, re-heat gently in the oven covered with foil at 300 degrees.
Macronutrients are very difficult to quantify. The fish doesn't include all of the flour or the oil in the recipe. I use MyFitnessPal.com to calculate the macros, and they do not include garnishes.

Nutrition

Calories: 544kcal | Carbohydrates: 27g | Protein: 37g | Fat: 30g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com