Pescado en Escabeche (Cuban Ceviche)

Serves 10,

1 1/2 Cups all-purpose flour
3-4 pounds 1/2-inch-thich skinless fish fillets or steaks
1 1/2 cups olive oil
ice of 2 lemons
2 medium onions, peeled and cut into thin rings
2 green bell peppers, seeded and cut into julienne strips
1 cup Spanish green olives, pitted
1/2 cup capers
2 garlic cloves, minced
1/2 cup white vinegar
Salt and pepper to taste

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Product Description

Flour the fish fillets lightly. Heat 1/4 cup of the oil in a large skillet over
medium heat. and saute the fish. turning frequently. for 3 or 4 minutes. Do
not overcook. Remove the fish from the skillet. and drain on paper towels.
Transfer to a wide. shallow bowl.
In a mixing bowl. combine the remaining olive oil. the lemon juice. onions.
peppers. olives. capers. garlic. and vinegar. Season with salt and pepper.
and pour over the fish. Cover tightly with plastic wrap or aluminum foil. and
refrigerate for 3 days. basting occasionally. Serve at will!