Escabeche Recipe – Eats Now

Name: Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs swordfish or 3 12 lbs fresh tuna, cut into 1/2-inch slices; 1 cup all-purpose flour; 1 ½ cups olive oil; 2 large onions, sliced; 2 large green peppers, sliced; 1 large red pepper, sliced; 1 cup pimento stuffed olive, sliced; ½ cup capers; 1 tablespoon salt; ½ teaspoon pepper; ½ teaspoon paprika; ½ cup olive oil; ½ cup apple cider vinegar, to cover above ingredients

Servings: persons

3 12 lbs swordfish or 3 12 lbs fresh tuna, cut into 1/2-inch slices
1 cup all-purpose flour
1 ½ cups olive oil
2 large onions, sliced
2 large green peppers, sliced
1 large red pepper, sliced
1 cup pimento stuffed olive, sliced
½ cup capers
1 tablespoon salt
½ teaspoon pepper
½ teaspoon paprika
½ cup olive oil
½ cup apple cider vinegar, to cover above ingredients

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.
6
DO NOT USE STAINLESS STEEL!
7
Cover the ingredients with equal parts olive oil and apple cider vinegar.
8
Refrigerate overnight.
9
Keeps for 7 days or more.

1309

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 12 lbs swordfish or 3 12 lbs fresh tuna, cut into 1/2-inch slices, 1 cup all-purpose flour, 1 ½ cups olive oil, 2 large onions, sliced, and more.

Yes, Escabeche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabeche

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