Peruvian fish escabeche

Ingredients

• 4 largewhite fish fillets (hake, mackerel or bonito)
• 60 g (½ cup)plain flour
• to tastesalt and black pepper
• as neededvegetable oil for frying
• 2 largered onions, cut into thick slices
• 2 clovesgarlic, finely chopped
• 2fresh yellow ají chillies, cut into strips
• 2 tbspground ají panca
• 120 ml (½ cup)red wine vinegar or red vinegar
• 120 ml (½ cup)fish stock or water
• 1bay leaf
• ½ tspground cumin
• ½ tspdried oregano
• to tastesalt and black pepper
• 3 tbsp (45 ml)vegetable oil
• 2hard-boiled eggs, halved
• 2 largeboiled potatoes, or boiled sweet potato
• to tasteblack olives
• to tastefresh lettuce leaves

Instructions

1. 1

   Fry the fish

   Season the fish fillets with salt and pepper, then coat them in flour. Fry in hot oil until golden on both sides, remove from the pan and set aside in a serving dish.

2. 2

   Make the sauce

   Heat oil in a wide frying pan and cook the garlic with the ground ají panca until fragrant.

3. 3

   Add chillies

   Add the yellow ají strips, cumin, oregano and bay leaf. Stir to combine the flavours.

4. 4

   Cook the onions

   Add the sliced onions and fry briefly, keeping them crisp rather than letting them soften completely.

5. 5

   Add vinegar

   Pour in the vinegar and fish stock. Cook over a medium heat for 8–10 minutes, until the sauce tastes balanced between sharp and spiced.

6. 6

   Coat the fish

   Put the fried fillets into the sauce and leave them for a few minutes to absorb its flavour, then turn off the heat.

7. 7

   Let it rest

   For fuller flavour, leave the escabeche to rest for at least 1 hour before serving.

What is Peruvian fish escabeche?

Escabeche is a dish of fish or other ingredients dressed with a sharp, aromatic sauce, a style found in several cuisines. In Peru, it is a familiar way to serve fish with vinegar, onion and ají, often alongside potatoes and garnishes.

This version combines crisp-edged fried fish with a briefly cooked onion sauce. Resting gives the fish time to take on the sauce’s tangy, spiced flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The flour and potatoes or sweet potato provide most of the carbohydrates, while frying oil contributes fat. Fish is the main protein source, with eggs adding some more; serve the fish with the listed potatoes and lettuce for a balanced plate.

Choosing the fish and ají

Fish: Choose sturdy white fish fillets that can be fried and lifted into the sauce without breaking apart. Hake, mackerel or bonito are suggested options.

Ají: Yellow ají brings a fresh chilli flavour, while ají panca adds depth to the sauce. Keep the strips intact so they remain distinct among the onions.

Frying the fillets

Coating: A light flour coating helps the fish brown and gives its surface texture. Shake off excess flour so it does not form a thick layer in the pan.

Frying: Fry until both sides are golden, then set the fillets aside while you make the sauce. The fish will spend a few more minutes in the sauce, so avoid overcooking it at this stage.

Keeping the onions crisp

Onions: Cut the red onions into thick slices and fry them only briefly. They should soften slightly but retain some bite, rather than turning limp.

Sauce: Simmer the vinegar and stock for 8–10 minutes as directed. Taste for a balance of acidity and spice before adding the fish.

Resting and serving

Rest: Leave the finished escabeche for at least 1 hour before serving so the sauce can flavour the fish. The resting time is separate from the cooking in the pan.

To serve: Arrange the fish with the sauce and serve with boiled potatoes or sweet potato, halved eggs, black olives and fresh lettuce.

What to serve alongside it

Potatoes: Boiled potatoes make a mild, substantial accompaniment that works well with the sharp sauce. Boiled sweet potato is the alternative listed in the recipe.

Garnishes: Eggs and olives add richness and savoury contrast, while lettuce gives the plate a fresh element. Serve them with the fish rather than mixing them into the sauce.

Recipe notes & tips

• Pat the fish dry before seasoning so the flour coating adheres evenly.
• Fry the fillets in batches if needed, leaving space around each piece.
• Slice the onions thickly so they keep some bite during cooking.
• Stir the sauce gently once the fish is added to help keep the fillets whole.
• Allow at least 1 hour for the finished escabeche to rest before serving.

Variations

• Choose hake: Use hake for a mild-flavoured version of the dish.
• Use mackerel: Try mackerel for a more pronounced fish flavour.
• Swap the side: Serve with boiled sweet potato instead of potatoes.
• Adjust the chilli: Use fewer yellow ají strips for a milder sauce.
• Change the vinegar: Use red wine vinegar if that is what you have available.

Common mistakes to avoid

• Crowding the pan: The fish may not brown evenly; fry in batches if necessary.
• Thick flour coating: Excess flour can make the crust heavy; shake off what does not cling.
• Overcooking the onions: They lose their bite; fry them only briefly before adding the liquid.
• Skipping the simmer: The sauce needs 8–10 minutes over medium heat to develop its balanced flavour.
• Serving straight away: The flavours have less time to mingle; rest the escabeche for at least 1 hour.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot throughout; avoid vigorous stirring, which can break up the fish.

Frequently asked questions