Yucca Causa with Fish Escabeche Recipe
Fish escabeche is a popular dish in Peru, specifically in the coastal city of Callao, near Lima. The Spanish, who used it to preserve the fish in vinegar, originally introduced
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Mixing bowl
- Whisk
- Fork
- Colander
- Stove
- Measuring cup
- Measuring spoon
- Plate
- Potato masher
- Spatula
Ingredients
- 1/2 lb of white fish
- Salt
- pepper
- 1 teaspoon of cumin
- 1 cup of flour
- 1 red onion, cut in thick pieces
- 2 cloves of garlic, minced
- 4 teaspoons of yellow pepper (ají amarillo) paste
- 1/4 cup red wine vinegar
- 1 hard-boiled egg
- 4 black olives
- 4 cilantro leave
- 1 medium-sized yucca
- The juice of 2 lemons
- 1 tablespoon of yellow pepper (ají amarillo) paste
- 1/2 cup of oil
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