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Escabeche de Pescado (bonito Frito) Fish Escabeche (fried Bonito)
El Escabeche de Pescado es un plato tradicional de la cocina peruana. La base de esta receta es el pescado frito, en este caso filetes de bonito, sazonados con vinagre, sal y pimienta, y luego pasados por harina para lograr una textura crujiente al freír. El corazón del plato es la salsa de escabeche, un guiso agridulce y vibrante hecho con abundante cebolla roja en gajos, ají amarillo en tiras y una salsa a base de ají panca, ají mirasol, ajos, vinagre y caldo de pescado. Este guiso se vierte caliente sobre el pescado frito y se sirve tradicionalmente sobre una cama de lechuga, acompañado de camote glaseado, huevo duro y aceitunas. [The Escabeche de Pescado is a traditional dish from Peruvian cuisine. The base of this recipe is fried fish, in this case bonito fillets, seasoned with vinegar, salt and pepper, and then coated in flour to achieve a crispy texture when fried. The heart of the dish is the escabeche sauce, a sweet and sour and vibrant stew made with plenty of red onion wedges, yellow chili strips and a sauce based on panca chili, mirasol chili, garlic, vinegar and fish broth. This stew is poured hot over the fried fish and is traditionally served on a bed of lettuce, accompanied by glazed sweet potato, hard-boiled egg and olives.]
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