The Escabeche is a dish that use vinegar and onions as an important ingredients. There are Escabeche de Pollo (pickled chicken) and Escabeche de Pato (pickled duck) too. Important: you may want to verify how heavy is the vinegar of your zone. Use a little first, and if it’s too strong, you can complete with water. This recipe is for 6 people.
Ingredients:
- 6 fillets of fish
- 1/2 cup of vinegar
- 2 big onions, cut in strips
- 2 fresh yellow chili/pepper
- 1 stick of mint
- Salt
- Pepper
- Cumin
- Flour
- 1 1/2 cup of vegetable oil
- 4 teaspoons of Mirasol chili/pepper in paste
- 2 cloves of garlic, ground
- 2 corns, boiled and cut in pieces
- 2 sweet potatoes, peeled and cut in pieces
- 3 boiled eggs
- Lettuce leaves
Preparation:
Mirasol in paste: Soak the Mirasol in water six hours, changing the water twice. Cut and clean. Boil two hours, changing twice the water (this is for remove the hot taste). Blend the mirasol with the necessary vegetable oil to get a paste.
Escabeche: Pour the vinegar in a bowl, add the onions, the yellow chili/pepper in strips and the mint. Season with salt, pepper and cumin. Marinate for an hour.
Wash, clean and dry the fillets. Season them with salt and pepper and apply a coating of flour. Fry the fillets in vegetable oil and put them in a tray.
Fry in vegetable oil the garlics and the Mirasol chili/pepper. Add the marinade of vinegar, onions, yellow chili/pepper and boil all.
When it has boiled, cover the fillets with the sauce and let it cool down.
Get ready the fillets -covered with the sauce- and decorate the tray with the lettuce leaves. Add the corns, sweet potatoes and eggs cut in four pieces.
Voilà ! (oops!) “¡Listo!”
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Technorati Tags: Recipes, Peru, Peruvian Recipes, Recipes with fish, Main Courses, Escabeche, Escabeche de Pescado, Pickled Fish.
Blogalaxia Tags: Recipes, Peru, Peruvian Recipes, Recipes with fish, Main Courses, Escabeche, Escabeche de Pescado, Pickled Fish.
