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Pescado En Escabeche

Pescado en Escabeche recipe image
This vibrant Pescado en Escabeche offers a refreshing twist on traditional Mexican appetizers. Delicate white fish fillets are briefly poached until just opaque, preserving their tender texture, then marinated in a zesty blend of lemon and lime juices, olive oil, and aromatic herbs. The dish is brightened with fresh cilantro, oregano, and a medley of diced jalape&# 195;±os, onions, and garlic. Just before serving, ripe avocado and seeded tomatoes are folded in to add creaminess and freshness. The result is a light, flavorful salad that balances acidity with subtle heat. It is perfect for casual gatherings, potlucks, or as a sophisticated starter served on crisp tortilla chips or saltine crackers.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 158.9
Description
This vibrant Pescado en Escabeche offers a refreshing twist on traditional Mexican appetizers. Delicate white fish fillets are briefly poached until just opaque, preserving their tender texture, then marinated in a zesty blend of lemon and lime juices, olive oil, and aromatic herbs. The dish is brightened with fresh cilantro, oregano, and a medley of diced jalape&# 195;±os, onions, and garlic. Just before serving, ripe avocado and seeded tomatoes are folded in to add creaminess and freshness. The result is a light, flavorful salad that balances acidity with subtle heat. It is perfect for casual gatherings, potlucks, or as a sophisticated starter served on crisp tortilla chips or saltine crackers.
Ingredients
  • 1 lbs white fish fillets, cut into 1/2-inch cubes
  • 1/3 cups fresh lemon juice
  • 1/3 cups fresh lime juice
  • 1/4 cups olive oil
  • 1 tablespoons fresh cilantro, snipped
  • 1 teaspoons fresh oregano, snipped
  • 3/4 teaspoons salt
  • 1/4 teaspoons black pepper
Directions
  1. 1
    Heat 3/4-inch of water in a 10-inch skillet over medium-high heat until boiling.
  2. 2
    Carefully place the cubed fish into the boiling water.
  3. 3
    Reduce heat to maintain a gentle simmer.
  4. 4
    Simmer uncovered just until the fish is opaque throughout, about 30 seconds. Do not overcook.
  5. 5
    Drain the fish carefully and allow it to cool slightly.
  6. 6
    In a glass or plastic bowl, combine lemon juice, lime juice, olive oil, cilantro, oregano, salt, pepper, olives, jalapeños, onion, and garlic.
  7. 7
    Gently stir the drained fish into the marinade mixture.
  8. 8
    Cover and refrigerate for 2 days, stirring occasionally to ensure even marination.
  9. 9
    Just before serving, gently fold in the chopped tomato and avocado.
  10. 10
    Drain any excess liquid if desired, then serve on saltine crackers or tortilla chips.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 158.9kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.1g6%
Cholesterol 56.8mg19%
Sodium 62.4mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.1g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days. The flavors meld better after resting.

Substitutions: You can use firm white fish like cod, tilapia, or halibut. If fresh cilantro or oregano is unavailable, use dried herbs but reduce the quantity by half.

Tip: Add the avocado and tomato only at serving time to prevent browning and maintain texture.

Variation: For extra heat, leave the seeds in the jalapeños or add a dash of hot sauce.

Keywords: escabeche, fish, mexican, appetizer, salad, avocado, cilantro, lime, lemon, jalapeno, white fish, poached, marinated, seafood, fresh, tangy, light
Read it online: https://www.chefs-mate.com/recipe/pescado-en-escabeche/