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Escabeche recipe
courtesy of Cocina Cubana/ Sonia Martinez/ Pascual Perez
Escabeche
is actually pickled fish. It differs from ceviche in that escabeche is cooked
and ceviche is raw fish cooked in the lime juices.
3-1/2 lbs swordfish or fresh tune cut into 1/2" slices
1 cup all purpose flour
1-1/2 cups olive oil
2 large onions, sliced
2 large green peppers, sliced
1 cup olives
1/2 cup capers
1 Tbsp salt
1/2 tsp pepper
1/2 tsp paprika
Half and half olive oil and apple cider vinegar to cover above ingredients
Dredge the fish slices through the flour and fry them at medium-high heat. Place
on layers of paper towels to drain. Saute sliced onions and green peppers in the
same oil after the fish (strain the oil first if necessary)
Place the fish, sauted onions and peppers, olives, capers, salt, pepper and
paprika in a glass or ceramic bowl. DO NOT USE STAINLESS STEEL.
Cover the ingredients with equal parts olive oil and apple cider vinegar.
Refrigerate overnight. It will keep for 7 days or more.
Serve with saltine crackers.
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