Cuban Escabeche recipe

courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez

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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Instructions on How to make an authentic Cuban escabeche recipe / receta / recetas.