Escabeche De Pescado Recipe

Are you ready to dive into a delicious dish from Latin American cuisine? Today, we’re exploring the vibrant and flavorful Escabeche de Pescado, a traditional fish dish that’s loved by many! This recipe is not only tasty but also showcases the rich culinary heritage of countries like Mexico and Peru. Escabeche means “marinated,” and this dish has been enjoyed for centuries, bringing together fresh ingredients and a zesty tang that makes every bite exciting.

People adore Escabeche de Pescado because it combines the goodness of fish with an explosion of flavors from spices, vinegar, and vegetables. It’s perfect for a family dinner or a special occasion. Plus, it’s uncomplicated to make, making it a hit in kitchens everywhere. Let’s get started on this culinary adventure!

Ingredients

*Tips*: You can replace the fish with chicken or tofu for a different flavor. If you don’t have bell peppers, other vegetables like zucchini or green beans work well too!

Step-by-Step Instructions

1. Prepare the Fish: Start by cleaning the fish and cutting it into fillets or pieces. Pat them dry with a paper towel.

2. Heat the Oil: In a large skillet, pour in the olive oil and heat it over medium-high heat.

3. Cook the Fish: Add the fish to the skillet and cook for about 3-4 minutes on each side until golden brown. Once cooked, remove the fish and set it aside.

4. Sauté the Vegetables: In the same skillet, add garlic, onion, bell pepper, and carrot. Sauté until the vegetables become soft, which should take about 5 minutes.

5. Make the Marinade: Pour in the white vinegar and water, and add bay leaves and black peppercorns. Stir well and let it simmer for 2-3 minutes.

6. Combine: Return the fish to the skillet, making sure it is coated with the marinade. Reduce the heat to low and let it cook for another 10 minutes.

7. Chill and Serve: Let the dish cool a bit, then refrigerate for at least 1 hour before serving. This allows all the flavors to blend together.

Enjoy your Escabeche de Pescado as a main dish or as a tasty appetizer!

Nutritional Information

Tips and Tricks

– Experiment with spices! You can add cumin or chili powder for an extra kick.
– Make it a day ahead for better flavor. The longer the fish sits in the marinade, the tastier it gets!
– Always taste the marinade before adding salt, as some vinegar can be quite salty.

FAQs

What type of fish is best for Escabeche?

The best fish for Escabeche de Pescado includes tilapia, snapper, or any firm white fish. You can also use salmon for a richer flavor.

Can I use frozen fish?

Yes! Just make sure to thaw it completely and pat it dry before cooking.

How long will leftovers last?

Leftovers can last for up to 3 days in the refrigerator when stored in an airtight container.

Can I serve it hot?

While traditionally served cold or at room temperature, you can enjoy it hot right after cooking if you prefer.

What should I serve with Escabeche de Pescado?

This dish pairs well with rice, crusty bread, or a fresh salad to balance out the flavors.

Is Escabeche spicy?

It’s not traditionally spicy but you can add chopped jalapeños or hot sauce if you enjoy heat!

Can I make it vegetarian?

Absolutely! Try using tofu or vegetables like eggplant for a delicious vegetarian version.

How do I know when the fish is cooked?

The fish should be opaque and easily flake with a fork when fully cooked.

What is the best vinegar to use?

White vinegar is commonly used, but you can also try apple cider vinegar for a milder flavor.

Can I use different vegetables?

Yes, feel free to use any vegetables you enjoy, such as zucchini, carrots, or radishes!

How long does it take to marinate?

For the best flavor, marinate it for at least 1 hour, but overnight is even better!

Now you’re all set to make your very own Escabeche de Pescado! Enjoy the cooking experience and the incredible flavors!