 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Courtesy of Cocina Cubana/Sonia Martinez/ Pascual Perez. Escabeche is actually pickled fish. It differs from ceviche in that escabeche is cooked & ceviche is raw fish cooked in the lime juices. Really very good after 1 or 2 days - the fish will keep for 7 days. Ingredients:
3 1/2 lbs swordfish or 3 1/2 lbs fresh tuna, cut into 1/2-inch slices |
1 cup all-purpose flour |
1 1/2 cups olive oil |
2 large onions, sliced |
2 large green peppers, sliced |
1 large red pepper, sliced |
1 cup pimento stuffed olive, sliced |
1/2 cup capers |
1 tablespoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1/2 cup olive oil |
1/2 cup apple cider vinegar, to cover above ingredients |
Directions:
1. Dredge the fish slices through flour.
2. Fry them at medium-high heat.
3. Place them on layers of paper towels to drain.
4. Saute sliced onions & peppers in the same oil as the fish (strain the oil first, if necessary).
5. Place the fish, sauteed onions, peppers, olives, capers, salt, pepper and paprika in a glass or ceramic bowl only. DO NOT USE STAINLESS STEEL!
6. Cover the ingredients with equal parts olive oil and apple cider vinegar.
7. Refrigerate overnight.
8. Keeps for 7 days or more.
|
|