Escabeche Fish: Cuban Coastal Tradition
A dish that blends history and tradition in every bite. This ancestral technique enhances the flavor of fried fish and turns it into a preparation that is perfect for storing and enjoying over time.
🐟 Ingredients:
- 3 pounds of fish cut into slices (king mackerel, needlefish, bonito, wahoo or similar)
- 1 cup of all-purpose wheat flour
- 1 cup of oil for frying
- 2 large onions, sliced
- 2 green bell peppers, cut into strips
- ½ cup of stuffed green olives
- 1 tablespoon of salt
- ½ teaspoon of ground black pepper
- ½ teaspoon of sweet paprika
- Extra virgin olive oil and white vinegar in equal parts to cover
🔥 Step 1: Fry the fish
Heat the oil in a wide skillet. Coat each fish slice with flour and fry until evenly golden on both sides. Remove and set aside.
🧅 Step 2: Sauté the vegetables
Using the same oil, cook the onions and green peppers until they become slightly translucent and aromatic.
🫙 Step 3: Assemble the escabeche
In a covered ceramic or clay container, arrange alternating layers of fish and vegetables. Add the olives, salt, pepper, and paprika. Pour in the olive oil and vinegar mixture until everything is fully submerged.
⏳ Step 4: Let it cure
Seal the container and refrigerate for at least seven days so the fish can absorb the flavors thoroughly.
ℹ️ Recipe details:
- Servings: 10 portions
- Total time: 45 minutes of preparation + 7 days of resting
- Category: Fish & Seafood
- Cuisine: Cuban
🍽️ Serving suggestion:
Serve this dish at a family gathering or a get-together with friends, paired with a good white wine for guaranteed success.
Did you make this recipe? Share your experience in the comments and tell us what type of fish you used.
🏷️ Tags: escabeche fish, Cuban cuisine, traditional recipes, vinegar preservation, fried fish Cuban style
For the Spanish version, visit: Pescado en Escabeche Cubano: Tradición y Sabor que Perduran.
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