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“Courtesy of Cocina Cubana/Sonia Martinez/ Pascual Perez. Escabeche is actually pickled fish. It differs from ceviche in that escabeche is cooked & ceviche is raw fish cooked in the lime juices. Really very good after 1 or 2 days - the fish will keep for 7 days.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge the fish slices through flour.
  2. Fry them at medium-high heat.
  3. Place them on layers of paper towels to drain.
  4. Saute sliced onions & peppers in the same oil as the fish (strain the oil first, if necessary).
  5. Place the fish, sauteed onions, peppers, olives, capers, salt, pepper and paprika in a glass or ceramic bowl only. DO NOT USE STAINLESS STEEL!
  6. Cover the ingredients with equal parts olive oil and apple cider vinegar.
  7. Refrigerate overnight.
  8. Keeps for 7 days or more.

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