FISH ESCABECHE

INGREDIENTS
. 6 serving pieces of white firm fish
. ½ cup red vinegar
. 2 ají ají amarillo fresco / fresh yellow aji (chili), cut in slices
. 1 fresh hierbabuena sprig (mint)
. 1 ½ cups vegetable oil (aprox.)
. 2 garlic cloves
. 4 ground ají mirasol / sundried yellow aji (chili)
. 2 onions cut in thick slices
. Flour
. Salt
. Pepper
. Cumin
. 3 hard-boiled eggs
. 2 sweet potatoes, cooked and thickly sliced
. 2 corns cooked and cut in slices (1 ½ inches or 3 cm)
. Lettuce for decoration

PREPARATION
Combine vinegar, onion, hot pepper and mint in a bowl. Let stand for 1 hour.
Wash and pat dry fish. Combine salt, pepper and flour and coat fish. Fry in hot oil (1 ¼ cups approx.). Save covered.
In separate skillet fry garlic, ground aji, salt, pepper and dash of cumin. Add vinegar mixture with onions and yellow hot peppers. Bring to a boil.
In platter place fish, top with onion sauce. Let cool.
Decorate with lettuce leaves, sweet potato, hard-boiled eggs halved and corn slices.

NOTE
To grind the aji panca soak in cold water for 5 hours. Then cut and remove seeds and veins.

6 servings