Entree: Peru – Afro-Peruvian – Escabeche de Pescado (Fried white fish served in a warm tangy vinegar and aji amarillo spiced sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., corvina or sea bass)
- Salt and black pepper to taste
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (120 ml) vegetable oil for frying, plus 2 tbsp (30 ml) for sauce
- 2 medium red onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, finely minced
- 2–3 tbsp (30–45 ml) ají amarillo paste
- 1 tbsp (15 ml) ají panca paste (optional for deeper color)
- 1/4 cup (60 ml) white vinegar
- 1/2 cup (120 ml) fish or chicken stock
- 1 tsp (5 g) ground cumin
- 1 bay leaf
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. Pat the fish fillets dry, season both sides with salt and pepper, then lightly dredge in the flour, shaking off excess.
2. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry the fillets 3–4 minutes per side until golden and just cooked through; transfer to a plate lined with paper towels to drain.
3. Pour off all but 2 tbsp (30 ml) oil from the same skillet and reduce heat to medium. Add garlic and ginger and sauté 30 seconds until fragrant.
4. Stir in ají amarillo paste and ají panca if using and cook 1 minute to bloom the flavor. Add sliced onions and cook 3–4 minutes until they soften but remain slightly crisp.
5. Add vinegar, stock, cumin, bay leaf, and sugar. Bring to a gentle simmer and cook 3–5 minutes to let flavors meld and sauce reduce slightly. Taste and adjust salt and pepper.
6. Return the fried fillets to the skillet, spoon the hot escabeche sauce over them, cover briefly, and let rest 2–3 minutes so the fish absorbs the sauce.
7. Garnish with chopped cilantro or parsley and serve with lime wedges alongside rice or boiled potatoes.