Recipe
Escabeche de pescado
Flour-dusted and fried fish rounds, marinated with onion, ají pepper, olives, oil, and vinegar. A Cuban classic that improves over the days.
- Preparation20 min
- Cooking30 min
- Total time50 min
- Servings10 servings
- DifficultyEasy
Ingredients
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Method
- Cut the fish, already scaled and cleaned, into rounds.
- Wrap each round in wheat flour.
- Fry the fish rounds in the cup of very hot oil and set aside.
- In that same oil, lightly sauté the onions cut into rounds and the ají peppers cut into strips.
- Place the fried fish, onions, ají peppers, pickles, salt, pepper, and paprika in a lidded earthenware or ceramic container.
- Cover everything with equal parts oil and vinegar.
- Cover the container and let the fish rest in the escabeche for at least 7 days before serving.
