Escabeche de Verduras, Peruvian Tangy Marinated Vegetables
Escabeche runs through the whole Spanish-speaking world as a way of preserving food in vinegar, and Peru made it its own by folding in aji amarillo, the fruity orange chile that flavors half the country's kitchen. The classic escabeche de pollo drapes the marinated onions and aji over fried chicken, but the tangle of vinegared vegetables underneath is the part worth keeping, and it stands perfectly well on its own. There is no oil in this version and no salt, because the vinegar and the aji together carry more than enough flavor. A brief blanch keeps the carrots and onions crisp rather than raw or mushy, and pouring the dressing over hot speeds the pickling. Make it a day ahead if you can, since escabeche is one of those dishes that tastes better the longer it sits. Spoon it over anything starchy that needs a sharp counterpoint.
Ingredients
- 2 Red onions, cut into thick wedges
- 2 Carrots, sliced on the bias
- 1 Bell pepper, red, cut into strips
- 2 tbsp Aji amarillo paste
- 3 cloves Garlic, sliced
- 1/3 cup White wine vinegar
- 1 tsp Cumin seed, toasted and ground
- 1 tsp Dried oregano
- 2 Bay leaves
- 1/2 tsp Black peppercorns, ground
Method
- Blanch the carrot slices in boiling water for 2 minutes, then add the onion wedges and pepper strips for 1 minute more and drain. A quick blanch takes the raw edge off without cooking them soft, so the vegetables stay crisp under the vinegar.
- Sweat the garlic in 2 tablespoons (30 ml) water for a minute, then stir in the aji amarillo paste, ground cumin, and oregano. Warming the paste blooms its fruity, floral flavor, which is the whole personality of Peruvian escabeche.
- Add the vinegar, bay leaves, black pepper, and 0.25 cup (60 ml) water and bring to a brief simmer. This warm, tangy dressing is what the vegetables will steep in.
- Pour the hot dressing over the drained vegetables and toss to coat. Adding it hot lets the onions drink in the vinegar and aji faster, the way a quick pickle takes on brine.
- Let it marinate at least 20 minutes at room temperature, or cover and chill for a day. The flavor deepens the longer it sits, and the vinegar and aji do the seasoning that salt usually would.
- Serve at room temperature as a sharp, bright side to beans, potatoes, or grains. Pull out the bay leaves first.
Nutrition
Estimated per serving: 60 calories, 2 g protein, 3 g fiber, 20 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
