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