Seafood Escabeche Recipe

Cooking Instructions

1. 1

   Prepare the Garlic Rice

   Rinse the rice under cold water until the water runs clear. In a pot, combine 2 cups of rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked. Fluff with a fork and set aside.

2. 2

   Cook the Seafood

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the wahoo fillet and cook for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

3. 3

   Sauté the Vegetables

   In the same skillet, add the remaining olive oil. Sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic, portabella mushrooms, and calamari, cooking for another 3-4 minutes until the calamari is tender.

4. 4

   Add the Sauce and Shrimp

   Stir in the diced tomatoes, capers, kalamata olives, white vinegar, and water. Bring to a simmer, then add the shrimp and return the wahoo to the skillet. Season with salt and black pepper to taste. Cook for an additional 5-7 minutes or until the shrimp are cooked through.

5. 5

   Finish with Cilantro

   Remove from heat and stir in the chopped cilantro. Let it rest for a few minutes before serving.

6. 6

   Serve

   Serve the seafood escabeche over a bed of garlic rice and enjoy!