Escabeche (Peruvian Fish Appetizer)

by Editorial Staff

Escabeche is a delicious appetizer of Peruvian cuisine for fish lovers.

Summary

Cook Time	20 minutes
Total Time	20 minutes
Course	Appetizer
Servings (Default: 4)

Ingredients

Fillet of white sea fish – 4 pcs.
Red onion (large) – 1 pc.
Dry white wine – 1 glass
White wine vinegar – 1 tbsp
Coriander seeds – 0.5 tbsp
Bay leaf – 1-2 pcs.
Hot chili pepper – 1 pc.
Vegetable oil – for frying
Salt to taste

How to make escabeche (Peruvian fish appetizer):

Instructions

Shred the onion and chili pod. Remove burning seeds. Lightly grind the coriander seeds.
Pour onion, chili, coriander, and bay leaves with white wine vinegar and white dry wine. We put on fire and bring to a boil, do not cook, but immediately remove from the stove.
Rub the fish fillet with salt.
Fry the fish in vegetable oil on both sides for two minutes.
We transfer the fried fish fillets into a clean container with a rim, fill with hot onion marinade and refrigerate. Serve the Peruvian escabeche to the table.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.