Escabeche Kingfish recipe

Ingredients to make Escabeche Carite:

• A kingfish according to taste (it can be another blue-skinned fish)
• 1/2 kilo of onion for every 3/4 kilo of fish
• 1/2 kilo of potatoes (potatoes)
• 1/2 kilo of pepper (paprika) for each kilo of fish
• frying oil
• White pepper
• cumin powder
• Salt
• fresh lemon juice
• flour to cover or cornstarch
• olives to taste (stuffed, black, green)
• 3/4 cup wine vinegar
• 1 deep and large dish.

How to make pickled king mackerel:

1. Clean the fish, slice it into 3 cm rounds, bathe it in lemon juice and add salt, pepper and cumin.
2. Let it rest for 10 minutes and pass through flour that has a little salt and pepper.
3. Fry over medium heat until golden, more or less 4 minutes on each side, depending on the intensity of the heat.
4. The onions are chopped into medium juliennes, just like the bell pepper.
5. Wash the potatoes (potatoes) and cook them in enough salted water until they are soft without peeling) Once cold, remove the skin and chop into 2 cm rounds
6. Once the fish is fried, leave it aside and add 1/2 cup of oil to the same frying pan, let it heat up and add the onion and peppers until they wilt, about 7 minutes, add salt and when they are wilted, but not golden, add the vinegar, very carefully, mix and cover for 3 minutes.
7. Take the fish and pass through this kind of vinaigrette, half a minute per side.
8. Then the potatoes (potatoes) are put.
9. A layer of potatoes, one of onion and pepper, the fish, more onion, potatoes, etc. are accommodated in the dish.
10. Cover and leave at room temperature.
11. Then if it is taken to the fridge until it is time to eat it, it can be eaten when it is prepared, but it is better after three hours.
12. The amount of vinegar can be more or less, depending on the taste of the person.
13. You can also put a good splash of English sauce (Worcestershire) or hot sauce on the onions.
14. The rest goes to the imagination.