Fish Limeño Escabeche

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Fish Limeño Escabeche



  • - 400 gr. white fish (of your preference)
  • - 2 cups of flour (approximately)
  • - Vegetable oil (quantity required)
  • - Salt and pepper
  • - ½ tbsp. of yellow pepper pasta


  • - 2 red onions in slices (large cuts). Leave in water with white vinegar (1 tablespoon) and white sugar (1 tablespoon), for 10 minutes.
  • - 2 chopped garlic cloves
  • - 1 tbsp. of yellow pepper pasta
  • - 2 tbsp. of panca pepper pasta
  • - 1 tbsp. of white sugar (about)
  • - Dry oregano
  • - Bay leaves
  • - 1 tbsp. (Approximately) of white vinegar
  • - 1/2 cup of "chicha de jora" (optional) - fermented drink
  • - Vegetable oil (quantity required)
  • - Salt and pepper
  • - 2-3 cups (about) liquid (water, vegetable broth, fish stock)
  • - 1 tbsp. of butter


  • Fried or boiled sweet potato
  • Eggs (for example, eggs quail)
  • Black olives
  • Lettuce leaves / cilantro chopped

Preparation of Escabeche

In a stove, heat the oil, fry carely the yellow and panca peppers. Cook (without burning) and incorporate bay leaves and garlic. Mix well, add onions (sauteed), lightly brown (semi-cooked), add a little vinegar, chicha de jora (optional) and/or the liquid necessary (vegetables and fish). Let the alcohol evaporate, reduce the acidity.

Reduce, add oregano, condiment, sugar. Wait until flavors merge, rectify as needed. At the end, to give particular tastes use 1 tbsp. of butter. Should not be spicy or acidic.


Preparation of fish

Cut the fish (well cleaned) in three medallions, salt, pepper and yellow pepper. Pass the pieces of fish through the flour and fry in the hot oil.

Suggested presentation: use as a garnish and decoration the lettuce leaves, the sweet potato fried or boiled, black olives and boiled eggs (see picture).

Insert the pieces of fish with the onion escabeche

To decorate, use chopped coriander and fresh oregano.


*** Important to use all ingredients***