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Lima (Peru)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
480kcal
40gProtein
15gCarbs
28gFat
4gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🐟 Fish
Peruvian Marinated Fish Escabeche
How to order / say it
Say it
Escabeche de Pescado — [ehs-cah-BEH-cheh deh pehs-CAH-doh]
Order
I'd like the escabeche, please.
Locally
Me gustaría el escabeche, por favor.
Say locally
Marinated fried fish served with onions and bell peppers.
Why try it?
Escabeche de Pescado embodies the rich influence of Spanish colonial cuisine on Peruvian dishes, blending European preservation techniques with indigenous flavors, offering a layered culinary experience.
How it tastes
The marinated fish is tangy and aromatic, with a crispy exterior contrasted by the tender interior. Bell peppers and onions bring sweetness and texture, while the dish’s sauce awakens the palate with vinegar and ají notes.
Origin & History — first documented: 1800
This dish evolved in the colonial era, introduced by Spanish explorers as a method of preserving fish with vinegar. It was localized in the late 18th century with ají peppers and native ingredients, quickly cementing its place in Lima's gastronomy.
Recipe
Ingredients
- 🐟 300 g white fish fillets
- 🍋 50 ml vinegar
- 🥕 100 g bell peppers
- 🧄 100 g red onions
- 🧂 10 g aji amarillo
- 🧄 5 g garlic
Method
- 1 Fry the fish fillets until golden and set aside.
- 2 Sauté onions and bell peppers in oil.
- 3 Add vinegar, aji, and spices, simmer to blend flavors.
- 4 Combine with fish just before serving.
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