Recipe: Escabeche de pescado (fish escabeche)

While this dish is mostly served during summer because it can be eaten hot or cold, I can’t see why you can’t have a simple, delicious and healthy fish dish any time of the year. Escabeche comes from the Arabs and arrived to America with the Spanish, their onions and tendency to marinate stuff in vinegar.

I really wasn’t into escabeche back home but now I crave it once in a while. The best thing about it is that is extremely easy to prepare given you’ve got nice fish on hand. I normally use barramundi or red snapper but any white fish will do (try tilapia if you don’t like your fish to taste fishy).

Escabeche de pescado (fish escabeche)
Yield: 4 servings

Escabeche de pescado


  • 4 white fish fillets
  • 1/2 cup almond or coconut flour (you can use wheat flour but it won’t be as healthy)
  • 1 tablespoon + 1 teaspoon ghee or oil
  • 1 large red onion
  • 1-2 chillies medium
  • 3-4 garlic cloves
  • 1 teaspoon powdered chilli (optional)
  • 1/4 cup white wine vinegar
  • salt and pepper
  • 2 eggs
  • 4 black olives
  • cassava (optional, to serve. Another good option is sweet potatoes)


  1. If serving with cassava, boil it in salted water until tender, 20-30 minutes.
  2. Boil eggs.
  3. Thickly slice onions (1 cm wide, approximately). Thinly slice fresh chilli. Peel and mince garlic cloves.
  4. Heat 1 tablespoon ghee or oil in a pan and sauté onion, chilli (both, if using) and garlic until cooked but not soft. The onion and fresh chilli should still be slightly crunchy. Add vinegar, season with salt and pepper and cover pan.
  5. Heat remaining 1 teaspoon ghee or oil in a non-stick pan. Dry fish with paper towel, season with salt and pepper, cover with flour and fry until golden in both sides.
  6. Plate fish covered with “sauce” and topped with half a boiled egg and an olive. Serve with cassava and vegetables (if you’re riceholic as most Peruvians you can add some, too).

3 thoughts on “Recipe: Escabeche de pescado (fish escabeche)

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