Ingredients with Measurements:
- 1 lb. white fish fillets
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 garlic cloves, minced
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 1 tsp. cumin
- 1 tsp. paprika
- Salt and pepper to taste
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Season the fish fillets with salt and pepper.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the fish fillets and cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add the sliced onion, red and yellow bell peppers, and minced garlic. Cook for 5-7 minutes until the vegetables are soft.
5. Add the white vinegar, cumin, paprika, and salt and pepper to taste. Stir to combine.
6. Return the fish fillets to the skillet and spoon the vegetable mixture over the fish.
7. Cover the skillet and simmer for 10-15 minutes until the fish is cooked through.
8. Remove from heat and sprinkle with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 240mg
Total carbohydrates: 8g
Dietary fiber: 2g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish fillets.
- Red and yellow bell peppers can be substituted with green bell peppers.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add sliced carrots or potatoes to the vegetable mixture.
- Use chicken or beef instead of fish.
- Add aji amarillo paste for a spicy kick.
Tips and tricks:
- Make sure to season the fish fillets well with salt and pepper.
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
- Serve with rice or quinoa for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Peruvian Escabeche in a large serving platter with a sprinkle of chopped cilantro on top.
Garnishes:
Garnish with sliced lime wedges.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with rice or quinoa and a side of steamed vegetables.
Troubleshooting advice:
- If the fish is overcooked, it will become dry and tough.
- If the vegetable mixture is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Escabeche is a traditional dish in many Latin American countries, including Peru. It is typically made with fish or meat that is marinated in vinegar and spices.
Flavor profiles:
The Peruvian Escabeche is tangy and savory with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the Peruvian Escabeche as a main dish for lunch or dinner.
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Region: Peruvian