Skip to content

Fish, Americas

Peruvian fish escabeche with sweet potato and egg

Peruvian fish escabeche is fried sea bream topped with onions and carrots marinated in vinegar, served with sweet potato and a hard boiled egg. For 4 people, it takes 45 minutes, rates as easy, and costs €3.80 per person. The key is pouring the marinade over the fish while warm, never boiling, so it holds together.

Tonight, Peruvian escabeche, fried fish topped with vinegar marinated onions, served with sweet potato and a hard boiled egg.

Peruvian fish escabeche with sweet potato and egg
Total time
45 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Escabeche plays on contrast, a crisp golden crust on the fried fish against the sharp bite of vinegar marinated onions. Oregano and yellow chili add a gentle warmth without overpowering the dish, while the sweet potato softens everything with its creamy texture. It's meant to be eaten warm or cold, never piping hot, which makes it feel different from the fish dinners you're used to.

This is a solid pick for a summer dinner or for hosting without spending the whole evening at the stove, since most of it comes together ahead of time. Mon Chou suggests it for nights when you want to surprise your table without extra effort, using ingredients that are easy to find. Kids who aren't used to vinegar might prefer a version without the marinade, but adults tend to love the change of pace this dish brings.

The ingredients

4 people

Fish counter

  • Sea bream fillets 4

Pantry

  • Flouroften in the pantry 5 tbsp
  • Wine vinegaroften in the pantry 8 cl
  • Dried oreganooften in the pantry 1 tsp
  • Black olives 12
  • Frying oiloften in the pantry 15 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red onions 3
  • Carrot 1
  • Yellow chili 1
  • Sweet potatoes 2

Dairy

  • Eggs 4

Allergens Fish, Gluten, Eggs

The step by step recipe

  1. Cook the sweet potatoes and eggs, then peel and shell them. 20 min

    Boil the eggs for ten minutes, they'll peel more easily.

  2. Slice the red onions into strips and the carrot into sticks, then sauté them gently in a little oil. 8 min

    They should keep a bit of crunch.

  3. Add the vinegar, chili, and oregano, bring to a boil for one minute, then set aside. 2 min

    The vinegar needs a quick boil to mellow its sharp edge.

  4. Salt and flour the fillets, then fry them in hot oil. 8 min

    Flip them only once to keep the crust intact.

  5. Place the fish on a platter, cover with the marinade, and serve with the sweet potato, egg, and olives.

    Let it rest for twenty minutes, the fish soaks up the marinade.

Our tips to get it right

  • Pick firm sea bream fillets, they hold up better in the hot oil and won't flake apart under your fork.
  • Boil the vinegar for exactly one minute, no longer, or the marinade loses its edge and tastes flat.
  • If you're hosting, keep the marinade and fish separate and combine them only right before serving to keep the crust crisp as long as possible.

The variations

  • Swap the sea bream for cod or hake, two firm white fish that fry up just as well.
  • For a vegetarian version, replace the fish with floured and fried slices of parsnip or butternut squash, cooked the same way.
  • To save time, use pre cooked hard boiled eggs and vacuum packed sweet potato, you'll cut fifteen minutes without losing any flavor.

What to serve it with

  • Plain white rice
  • Grilled country bread
  • Cold fresh lemonade

Storage

The marinated fish keeps for 2 days in the fridge in a sealed container, and the flavor often improves overnight. It doesn't freeze well, the fried fish turns soft. Serve it cold or at room temperature rather than reheating, which would soften the crust.

Questions about this dish

Can you make escabeche ahead of time?

Yes, it's actually recommended. Prepare the fish and marinade the day before, let them sit together in the fridge, and serve cold or warm the next day, the flavor only gets better.

What chili can I use if I can't find Peruvian yellow chili?

Swap it for a mild chili like Espelette pepper or half a teaspoon of mild chili powder. The flavor will be slightly different but the dish stays balanced.

Why coat the fish in flour before frying?

The flour creates a thin crust that protects the fish and soaks up less oil than a thick breading. It also helps the fish hold together while it absorbs the marinade.

Can I make this without deep frying?

You can pan sear the floured fillets in a bit of oil instead of deep frying. The result is slightly less crisp but very close in flavor.

How long does it take to make a Peruvian fish escabeche with sweet potato and egg?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian fish escabeche with sweet potato and egg?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian fish escabeche with sweet potato and egg cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs. Always check the labels of the products you buy.

American Cuisines

See all

Recipes with carrots

See all