Fish and seafood
A classic from Peru’s coast, fish escabeche is made by marinating fried fish pieces in a vinegar and onion sauce and letting them rest. It is served cold, making it easy to pack in a lunchbox.
Coat the fish fillets in flour and fry them in cooking oil for 10 minutes, until golden on both sides. Transfer to paper towels.
Combine the red onion, vinegar, olive oil, hot pepper, and salt, then let the mixture rest for 5 minutes.
Arrange the cooled fish in a dish and pour the onion sauce over it. Marinate in the refrigerator for at least 20 minutes, then serve chilled.
Let the fish cool after frying before adding it to the sauce; otherwise, it may fall apart. Allergen: contains fish. Check the product label for gluten in the flour, as ingredients may vary by brand.
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