No, this isn’t the same than the escabeche de pescado (pickled fish) – but it’s very good too!. It’s prepared with tuna or some white fish, olive oil, Mirasol chili/pepper, garlics, onions, white wine, vinegar… yes, ok, it requires a little of work, but… all good things (and good food) needs a little effort. If you like to cook, you’ll love it. If you only like to eat, you’ll adore it. This recipe is for 6 people.
Ingredients:
- 6 tuna loins, or fillets of white fish
- 1/2 cup of olive oil
- 1 tablespoon of Mirasol chili/pepper in paste (see the link)
- 2 tablespoons of aji panca in paste (see the link)
- 3 cloves of garlic, peeled
- 1 1/2 big onions, cut in thick slices
- 5 yellow chili/peppers, without seeds, cleaned and cut in strips
- Salt
- Black pepper
- 4 cloves
- A pinch of aniseeds
- 3 tablespoons of whine wine
- 2 tablespoons of white vinegar
- 2 tablespoons of balsamic vinegar
- 1/2 teaspoon of sugar
- 2 sweet potatoes, cooked and cut in thick slices
Preparation:
Bake the peeled cloves of garlic on a low flame for 20 minutes. Ground them to get a soft paste.
Fry the olive oil, the Mirasol chili/pepper, the aji panca in paste and the garlic paste for some minutes. Add the onion, yellow chili/pepper, cloves, aniseeds, salt and pepper. When the onion changes its color (whitout getting soft) remove the cloves and pour the wine, the vinegars and the sugar. Boil for 3 or 4 minutes. Keep back.
Fry the fish in olive oil. Season with salt and pepper. If it’s tuna, season with more pepper and fry it in a way to keep the center underdone.
Serve the fish and cover with the sauce. Decorate with sweet potatoes, corn kernels and lettuce leaves. It can be eaten hot or cold.
