Escabeche makes a great snack and a wonderful alternative to serving the same old chips and dip when you have guests. It can be served either hot or cold, which means you can make it ahead of time. You can serve it with tostadas, or fresh tortillas to make tacos, or even use it as a filling for chiles rellenos.
Ingredients:
¼ cup corn oil¼ head cabbage, shredded
3 carrots, grated
2 onions, thinly sliced
½ tsp. salt
½ tsp. oregano
¼ tsp. cumin
3 tbsp. cider vinegar
200 grams tomato puree
½ kilo fresh marlin, diced
Preparation:
Heat a large sautee pan over medium heat and add corn oil. Add cabbage, carrots, onions and salt. Cook until onions begin to turn translucent.
Add oregano, cumin, vinegar and tomato puree. Stir well. When vegetables are well coated, add marlin. Cook for 2 minutes, just until fish turns opaque.
Serve hot or place in an air tight container and chill. Will keep for 2 days in the refrigerator.
Cook's notes: If you plan to serve the escabeche chilled, you may want to increase the amount of vinegar.
Serves: 8 appetizer or 4 snack portionsPrep time: 25 minutes
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|96.51.84.xxx |m-d-Y H:i:s AngelOne of our favorite recipes.
We usually use fresh squeezed lime juice mixed with the vinegar. Care should be taken that smoked Tuna which looks about the same, is not substituted for Marlin by the seller as the result comes out quite chewy with a somewhat different taste. A few thin sliced carrots or red pimentones give a nice additional color.
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