how to make red Snapper Escabeche recipe

Welcome to the cooking show, I'm Chef Judd Cervidio.

Today we're making escabeche with red snapper.

This dish is playful and can be made with different fish.

There are two parts to this recipe: making the escabeche (the brine) and marinating the fish.

For the escabeche, combine olive oil, sherry vinegar, chopped dill, capers, red onions, jalapenos, and bell peppers in a bowl.

Heat the olive oil and sherry vinegar gently until warm.

Add a teaspoon of salt to the mixture for seasoning.

Slice the fresh red snapper thinly using a sharp boning knife, making one clean motion from the bottom of the knife.

Pour the warm marinade over the vegetables and stir well.

Let the mixture marinate for at least 3 to 4 hours, or up to 24 hours if prepared in advance.

To present, lay the red snapper slices flat and season each slice with a little salt.

Curl the slices under and place them neatly in a sardine can for presentation.

Spoon the escabeche over the fish generously, ensuring a good amount of marinade and vegetables on top.

Finish the dish with a sprinkle of dill and some micro greens for color.

Wipe the dish clean if any spills occurred.

Equipment Needed

Spice Level:

Dietary

Allergens