{"id":15222,"date":"2026-07-01T12:35:17","date_gmt":"2026-07-01T17:35:17","guid":{"rendered":"https:\/\/recetas123.net\/escabeche-de-pescado\/"},"modified":"2026-07-01T12:39:25","modified_gmt":"2026-07-01T17:39:25","slug":"peruvian-fish-escabeche","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-fish-escabeche\/","title":{"rendered":"Peruvian Fish Escabeche"},"content":{"rendered":"\n

Peruvian fish escabeche is a classic dish from Peru\u2019s Creole cooking tradition, especially associated with Lima. It consists of fried fish covered with a tangy sauce of red onions, aj\u00ed amarillo, vinegar, and spices, then allowed to rest so it absorbs the full flavor of the marinade.<\/p>\n\n\n\n

It is usually served chilled or cool with sweet potato, hard-boiled egg, black olives, and lettuce. Its flavor balances the sweetness of onion, the brightness of vinegar, and the aromatic warmth of yellow chili, making it a traditional favorite for family lunches and celebrations.<\/p>\n\n\n

<\/div>
\n\t
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\"Escabeche<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Fish Escabeche<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
50<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 390<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 800 g firm white fish fillet, skinless and boneless<\/li>\n\n\n\n
  • 120 g all-purpose flour (1 cup)<\/li>\n\n\n\n
  • 8 g salt (1\u00bd teaspoons)<\/li>\n\n\n\n
  • 2 g ground black pepper (\u00bd teaspoon)<\/li>\n\n\n\n
  • 100 ml vegetable oil for frying (\u2153 cup + 1 tablespoon)<\/li>\n\n\n\n
  • 300 g red onion, cut into thick slices (2 medium onions)<\/li>\n\n\n\n
  • 120 g aj\u00ed amarillo paste (\u00bd cup)<\/li>\n\n\n\n
  • 80 ml red wine vinegar (\u2153 cup)<\/li>\n\n\n\n
  • 120 ml water (\u00bd cup)<\/li>\n\n\n\n
  • 30 ml additional vegetable oil (2 tablespoons)<\/li>\n\n\n\n
  • 8 g garlic paste or finely grated garlic (2 large cloves)<\/li>\n\n\n\n
  • 4 g ground cumin (1 teaspoon)<\/li>\n\n\n\n
  • 4 g dried oregano (1\u00bd teaspoons)<\/li>\n\n\n\n
  • 2 bay leaves<\/li>\n\n\n\n
  • 20 g fresh cilantro, chopped (\u00bd cup)<\/li>\n\n\n\n
  • 300 g cooked and peeled sweet potato (2 medium sweet potatoes)<\/li>\n\n\n\n
  • 3 hard-boiled eggs<\/li>\n\n\n\n
  • 10 black olives<\/li>\n\n\n\n
  • 8 washed lettuce leaves<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Season and fry the fish,<\/strong> cut the fish fillets into medium portions, season them with 4 g of salt and the black pepper, and lightly coat them with flour. Heat the 100 ml oil in a skillet and fry the fish on both sides until golden and cooked through. Transfer it to paper towels.<\/li>\n\n\n\n
    2. Make the seasoning base,<\/strong> heat the remaining 30 ml oil in a wide pot and saut\u00e9 the garlic with the aj\u00ed amarillo paste for 2 minutes. Add the cumin, oregano, and bay leaves, then stir until the mixture becomes fragrant.<\/li>\n\n\n\n
    3. Cook the onions,<\/strong> add the red onion, vinegar, water, and remaining 4 g salt. Cook over medium heat for 5 to 7 minutes, until the onions are tender and glossy but still hold a little texture. Add the chopped cilantro and stir gently.<\/li>\n\n\n\n
    4. Assemble the escabeche,<\/strong> arrange the fried fish in a wide serving dish and pour the hot onion sauce over it. Make sure every piece is covered with some sauce and onions. Let it rest for at least 30 minutes so the flavors can blend.<\/li>\n\n\n\n
    5. Serve the dish,<\/strong> arrange lettuce leaves on individual plates and place a portion of fish escabeche on top. Serve with sweet potato slices, hard-boiled egg, and black olives. Enjoy chilled or cool.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Use firm fish such as bonito, mackerel, corvina, grouper, or flounder so it holds together during frying.<\/li>\n\n\n\n
      • Do not overcook the onions; they should be tender but retain a slight bite.<\/li>\n\n\n\n
      • Let the escabeche rest for at least 30 minutes, although its flavor becomes even better after 2 hours in the refrigerator.<\/li>\n\n\n\n
      • Add the cilantro at the end so it stays fresh and aromatic.<\/li>\n\n\n\n
      • Keep both fish and sauce covered while chilling to prevent them from drying out.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        In Peru, escabeche is also made with chicken, pork, or vegetables such as eggplant. However, fish escabeche with fried fish, red onion, aj\u00ed amarillo, vinegar, sweet potato, and olives remains one of the best-known versions of Peruvian Creole cuisine.<\/p>\n\n\n\n

        Serving Style<\/h2>\n\n\n\n

        Serve fish escabeche over lettuce leaves, with plenty of onion sauce spooned over the fish. Add cooked sweet potato, quartered hard-boiled egg, and black olives for a traditional presentation. Pair it with chilled chicha morada, Peruvian limeade, or a passion fruit drink.<\/p>\n\n\n\n

        Recommended Accompaniments<\/h2>\n\n\n\n
          \n
        • Cooked sweet potato<\/li>\n\n\n\n
        • Hard-boiled egg<\/li>\n\n\n\n
        • Black olives<\/li>\n\n\n\n
        • Lettuce leaves<\/li>\n\n\n\n
        • Cold chicha morada<\/li>\n<\/ul>\n\n\n\n

          Origin and Tradition<\/h2>\n\n\n\n

          Peruvian escabeche reflects old preservation techniques based on vinegar, oil, and spices. Over time, Peruvian cooking incorporated local ingredients such as aj\u00ed amarillo, red onion, and sweet potato, creating a distinctive Creole version with its own character.<\/p>\n\n\n\n

          In Peruvian homes, this dish is often made ahead because resting allows the fish to absorb the tangy and aromatic flavor of the sauce. For that reason, it is frequently served at family gatherings, celebrations, and traditional Creole meals.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Peruvian fish escabeche is a classic dish from Peru\u2019s Creole cooking tradition, especially associated with Lima. It consists of fried fish covered with a tangy sauce of red onions, aj\u00ed amarillo, vinegar, and spices, then allowed to rest so it absorbs the full flavor of the marinade. It is usually served chilled or cool with […]<\/p>\n","protected":false},"author":6,"featured_media":15224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-15222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Fish Escabeche | Recetas123<\/title>\n<meta name=\"description\" content=\"Make classic Peruvian fish escabeche with aj\u00ed amarillo, red onion, vinegar, and sweet potato. 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