A cold-served classic from Peru's coast, fish escabeche is made by frying fish fillets and marinating them in a tangy vinegar-onion sauce. Being served cold, it packs easily into a lunchbox too.
Dredge the fish fillets in flour and fry in the oil for 10 minutes, turning once, until golden; drain on paper towels.
Toss the red onion with the vinegar, olive oil, chili pepper and salt, and let it sit for 5 minutes.
Arrange the cooled fish in a dish, pour the onion sauce over it and marinate in the fridge for at least 20 minutes before serving cold.
Don't add the fried fish to the sauce while it's still hot, wait for it to cool slightly or it will fall apart. Allergens: contains fish.
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