Escabeche de Pescado Peruano: Receta Tradicional Paso a Paso

Peruvian Fish Escabeche: Traditional Recipe Step by Step

🇵🇪 Peruvian Fish Escabeche - Authentic Traditional Recipe

Escabeche de Pescado is a traditional dish from the Peruvian coast, renowned for its delicious sweet and sour sauce made with aji amarillo and aji panca peppers. It can be served cold or warm, making it perfect for any occasion.

📦 MAIN INGREDIENTS (Available in our kit)

✨ INGREDIENTS IN OUR KIT:

  • 🌶️ Sibarita Amarillin Doypack 250g - Available in our store!
  • 🧄 Sibarita Garlic Doypack 250g - Available in our store!
  • 🌶️ Sibarita Panquita Doypack 250g - Available in our store!
  • 🧂 Ajinomoto 100g Pack - Available in our store!

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🐟 OTHER NECESSARY INGREDIENTS:

  • 600g of fresh fish (salmon, trout or sea bream)
  • 2 large red onions, sliced ​​into julienne strips
  • 2 red bell peppers, cut into strips
  • 1/2 cup of white vinegar
  • 1/2 cup of olive oil
  • Salt and pepper to taste
  • Flour for coating fish

For decorating:

  • Fresh lettuce
  • Boiled potatoes
  • Boiled eggs
  • black olives
  • White rice

👨‍🍳 STEP-BY-STEP PREPARATION:

Step 1: Prepare the fish

Cut the fish into fillets or medium-sized pieces. Season with salt and pepper and coat with flour. Fry in hot oil until golden brown on both sides. Set aside on a deep plate.

Step 2: Prepare the sauce

In the same pan (with a little of the oil), sauté the julienned onion and the sliced ​​peppers until soft.

Step 3: Add the Peruvian seasonings

Add 2 tablespoons of Sibarita Amarillin, 1 tablespoon of Sibarita Panquita, 1 teaspoon of Sibarita Garlic, and a pinch of Ajinomoto. Mix well.

Step 4: Add the vinegar

Add the vinegar and let it cook for 2-3 minutes to allow the flavors to meld. Adjust the salt and pepper.

Step 5: Pour over the fish

Pour the hot sauce over the fried fish. Make sure it's well coated.

Step 6: Let it rest

Let the marinade rest for at least 2 hours in the refrigerator so the fish absorbs all the flavors. It tastes better the next day.

Step 7: Decorate and serve

Serve cold or warm on a bed of lettuce. Garnish with boiled potatoes, hard-boiled eggs, olives, and serve with white rice.

💡 CHEF'S SECRETS:

  • 🐟 Fresh fish: Use fish of the day for better flavor
  • 🌶️ Sibarita Amarillin: Gives the characteristic yellow color to the escabeche
  • 🌶️ Sibarita Panquita: Provides the reddish color and deep flavor
  • 🧄 Garlic Gourmet: Enhances all the flavors of the sauce
  • 🧂 Ajinomoto: Enhances the flavor of fish and vegetables
  • 🍷 Vinegar: Don't overdo it, it should be sweet and sour, not too acidic
  • ❄️ Temperature: Serve cold or lukewarm, never hot
  • ⏰ Rest: Minimum 2 hours, ideally overnight
  • 🥗 Presentation: The decoration is important in this dish
  • 🍚 Side dish: White rice is essential

Enjoy this classic dish from the Peruvian coast at home!

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