Escabeche de Corvina Real con Puré Cremoso de Oca y Reducción de Ají Panca Ahumado
Experience a regal symphony of flavors with this elevated Peruvian classic. Delicate, pan-seared Corvina fillets are bathed in a vibrant, tangy escabeche sauce, a masterpiece of Peruvian culinary heritage. This sauce, rich with the smoky depth of ají panca, the fruity warmth of ají amarillo, and the bright zest of red wine vinegar, offers an aromatic embrace. It rests upon a silken purée of oca, an Andean tuber lending a subtly sweet, earthy creaminess that perfectly balances the piquant sauce. Each bite is a journey through Peru's diverse landscapes, from the bountiful Pacific coast to the fertile highlands, culminating in a harmonious blend of savory, tangy, and subtly sweet notes, with a whisper of heat that lingers beautifully on the palate.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Corvina fillets, skin on600 grams (4 fillets, approx. 150g each)
- Oca (Peruvian tubers), peeled500 grams
- Red onion, thinly sliced1 large (200g)
- Garlic cloves, minced4 cloves
- Ají Panca paste2 tablespoons
- Ají Amarillo paste1 tablespoon
- Red wine vinegar0.5 cup (120ml)
- Fish stock (low sodium)1 cup (240ml)
- Extra virgin olive oil4 tablespoons, plus more for searing
- Bay leaf1
- Dried oregano0.5 teaspoon
- Cumin powder0.25 teaspoon
- Evaporated milk (unsweetened)0.25 cup (60ml)
- Unsalted butter2 tablespoons
- Fresh cilantro, chopped2 tablespoons, for garnish
- Limo chili, thinly sliced (optional, for garnish)0.5 , or to taste
- Sea saltto taste
- Freshly ground black pepperto taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Oca Purée: Place the peeled oca in a pot with cold, salted water. Bring to a boil and cook until very tender, about 20-25 minutes. Drain well and mash the oca until smooth. Stir in the evaporated milk and butter until creamy. Season with salt and pepper to taste. Keep warm.
- 2Step 2
Sear the Corvina: Pat the corvina fillets dry with paper towels. Season generously with sea salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place the fillets skin-side down and sear for 3-4 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes until just cooked through. Remove from skillet and set aside.
- 3Step 3
Prepare the Escabeche Sauce: In the same skillet, add the remaining 3 tablespoons of olive oil. Add the thinly sliced red onion and cook over medium heat for 5-7 minutes until softened and translucent, but not browned. Add the minced garlic and cook for another minute until fragrant.
- 4Step 4
Stir in the ají panca paste, ají amarillo paste, dried oregano, and cumin powder. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen the flavor of the ají pastes.
- 5Step 5
Deglaze the pan with red wine vinegar, scraping up any browned bits from the bottom. Allow the vinegar to reduce by half, about 2 minutes. Pour in the fish stock and add the bay leaf. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
- 6Step 6
Assemble and Serve: To serve, spoon a generous portion of the creamy oca purée onto each plate. Carefully place a seared corvina fillet on top of the purée. Ladle the warm escabeche sauce generously over the fish and purée, ensuring some of the tender onions are included.
- 7Step 7
Garnish with fresh chopped cilantro and thinly sliced limo chili, if desired, for an extra touch of heat and freshness. Serve immediately.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.