Delicious Living
  • 2 pounds whole black sea bass (skin removed, cut into small cubes )
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, sliced thin
  • 1 red bell pepper, diced, small
  • 1 tablespoon capers, rinsed and drained
  • 1 piquillo pepper or pimientos, diced, small, bottle is fine
  • 1/4 cup white wine vinegar
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/4 cup fresh cilantro, chopped
  • Sliced avocado and lime wedges (for garnish )


Giovanna Huyke | Delicious Living
  • Serves: 6 people
  • Calories per serving: 349

This is the Puerto Rican version of Spanish escabeche (ceviche); its vinegary taste pairs beautifully when layered over starchy plantain mofongo. Escabeches are made with many different seafoods; try it with shrimp or octopus.

  1. Season fish with salt and pepper. In a large sauté pan, heat olive oil over medium heat; then add fish and sauté until opaque, 3–4 minutes. Remove with a slotted spoon to a deep plate and keep warm.
  2. In the same pan, sauté onion with garlic and bell pepper until translucent, 5 minutes. Add capers, piquillo pepper, vinegar, bay leaf, oregano, and cilantro; season with salt and mix well. Pour over cooked fish. Let cool to room temperature. Serve with avocado slices and lime wedges.

PER SERVING: 349 cal, 23g fat (15g mono, 4g poly, 4g sat), 102mg chol, 29g protein, 4g carb, 1g fiber, 151mg sodium.

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