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.
Escabeche
Rate this recipe!
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.
Recipe Notes
Nutrition Facts
Escabeche
Amount Per Serving
Calories 349
Calories from Fat 207
% Daily Value*
Total Fat 23g
35%
Saturated Fat 4g
20%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 102mg
34%
Sodium 151mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Protein 29g
58%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 349 cal, 23g fat (15g mono, 4g poly, 4g sat), 102mg chol, 29g protein, 4g carb, 1g fiber, 151mg sodium.
