Escabeche de Pescado

Name: Escabeche de Pescado
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 700 g fried fish; 2 red onions; 2 tbsp vinegar; 1 tsp aji panca; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Escabeche de Pescado is a beloved staple in Peruvian households, where it's often prepared for family lunches or casual gatherings. This dish showcases the home-cooked charm of Peru, with its uncomplicated and hearty approach. It's a reflection of everyday culinary practices, where ingredients are measured by feel and family preferences, rather than rigid recipes.

The dish delivers a satisfying blend of tender fried fish, softened red onions, and a tangy vinegar kick, all underscored by the mild heat of aji panca. The salt is measured by intuition, ensuring each bite is perfectly seasoned. It's a dish that invites sharing, encouraging everyone at the table to savor its simple yet robust flavors.

Ingredients

700 gfried fish
2red onions
2 tbspvinegar
1 tspaji panca
to tastefine sea salt

Method

Begin by ensuring your 700 g of fried fish is clean and dry. This step is crucial as excess moisture can affect the texture and flavor of the dish. Set the fish aside on a plate while you prepare the other ingredients.
Slice 2 red onions into thin rings. In a large frying pan, heat a generous amount of oil over medium heat. Add the sliced onions to the pan, stirring occasionally until they become translucent and release their sweet aroma. This should take about 5 minutes, and it's important to avoid browning them.
Add 1 tsp of aji panca to the onions in the pan. Stir well to coat the onions with the aji panca, which will give the dish its characteristic smoky and mildly spicy flavor. Cook for another 2 minutes, allowing the aji panca to blend with the onions.
Pour in 2 tbsp of vinegar and stir to combine. The vinegar will deglaze the pan, lifting any flavorful bits stuck to the bottom and adding a tangy depth to the dish. Let the mixture simmer for a minute or two until the sharpness of the vinegar mellows slightly.
Gently place the fried fish into the pan with the onion mixture. Spoon the sauce over the fish to ensure it's well-coated. Cook just until the fish is heated through and the flavors meld together, which will be evident when the fish is opaque and the sauce has a cohesive aroma.
Taste the dish and add fine sea salt to your preference. The salt should enhance the flavors without overpowering the delicate balance of the vinegar and aji panca. Once seasoned to your liking, serve the Escabeche de Pescado immediately, ideally with a side of boiled potatoes or rice to soak up the sauce.