Peruvian Wahoo Escabeche

Method

Step by step, the traditional way.

1. Cook the sweet potatoes and eggs. Boil the sweet potatoes whole in their skins for 25–30 minutes until tender, then peel and slice them thick. Boil the eggs 10 minutes, cool them in cold water and peel.
2. Season and fry the fish. Season the wahoo with the salt, pepper and cumin and dust it with flour. Fry in the hot oil over medium-high heat 3–4 minutes per side until golden. Drain on paper and lay the pieces in a deep serving dish.
3. Start the escabeche. In a clean pan, heat the 3 tablespoons of oil over medium heat. Cook the garlic 1 minute, then stir in the ají amarillo, ají panca, cumin and oregano and cook 3–4 minutes, stirring, until it smells toasty.
4. Add the onions. Add the onion strips and the fresh ají, stir to coat them in the paste and cook 3–4 minutes. The onions should soften but still have a little crunch.
5. Add the vinegar. Pour in the vinegar and the stock and simmer 2 minutes. Taste and season with salt and pepper. It should be tangy, a little spicy and bright orange.
6. Let it rest. Spoon the hot onions and sauce over the fried fish. Let it sit at least 30 minutes, or cover and refrigerate overnight. Escabeche is served at room temperature, not hot.
7. Serve. Set a lettuce leaf on each plate, add 2 pieces of fish and pile the onions and sauce on top. Finish with sweet potato slices, egg halves, olives, queso fresco and parsley.