Serves 2
This cold fish dish is one of the most traditional on the coast of Peru. The secret is to make it the night before, giving the flavors and textures enough time to meld together and settle into their sweet spot.
2 halibut fillets
Salt and pepper
½ teaspoon ground cumin
½ cup flour
¼ cup olive oil
½ red onion, cut in thick slices or chunks
1 garlic clove, chopped
2 teaspoons ají amarillo paste
2 tablespoons vinegar
2 lettuce leaves
1 hard-boiled egg, sliced
4 Botija or Alfonso olives
1. Season the fish with salt, pepper, and cumin, and pass through the flour.
2. Heat half the olive oil in a frying pan over medium heat. Fry the fish on both sides, until golden (about 3–5 minutes). Reserve.
3. Bring water to a boil in a small saucepan, and blanch the onion for 1 minute. Drain.
4. Heat the rest of the oil in a small frying pan over medium heat. Sauté the garlic and chili paste for 2–3 minutes.
5. Add the onion, and vinegar, and season with salt and pepper. Simmer for about 5 minutes (add 2–4 tablespoons of water if it dries up).
6. Cover the fish with the onion mixture, put in a sealed container, and leave it in the fridge for as long as possible (overnight is best).
7. Serve cold over a lettuce leaf, and decorate with hard-boiled egg slices and black olives.
Make escabeche with any white fish of your liking. Not in the mood for fish? No problem. You can make this recipe using chicken. For a vegetarian version use cooked lima beans or canary beans instead of fish.