Title: Escabeche (Lime Marinated Fish)
Categories: Entree Fish Chef Blank
Yield: 8 Servings

500	g	Each ocean trout and blue
		Eye, skin and bones removed
		And
		Fish sliced thinly
		(substitute snapper for blue
		Eye if necessary)
3	c	Water
2	c	Lime juice
		Marinade:
1	ts	Pink peppercorns
1	ts	Coriander seeds
1	ts	Cumin seeds
4		Whole cloves
	pn	Cinnamon
4		Whole allspice (pimentos)
4		Cloves garlic, peeled
1	c	Red wine vinegar
1	c	Water
1	ts	Oregano (pre-roasted)
2		Bay leaves
6		Unpeeled cloves garlic
4	ts	Salt
1	ts	Sugar
1	c	Olive oil
		Salad:
		Mixed cress
	sm	Lettuce leaves
		Cherry tomatoes
		Asparagus
		Snow peas

To prepare fish: mix water and lime juice together and place in the sliced fish. Allow to stand for approximately 1 hour until all surfaces are sealed and the fish looks as though it is "cooked".

To prepare the marinade: blend the marinade spices and the 4 cloves of peeled garlic together in a blender. Place all other marinade ingredients in a saucepan and bring to the boil. Add the spice mixture and set marinade aside to cool completely. To marinate the fish: drain the fish slices from the lime liquid and place in spicy marinade. Allow the fish to marinate for 2 to 3 hours, depending on the size and thickness of the pieces of fish. Small pieces may only take 1/2 to 1 hour because of the intensity of the flavour and the power of the vinegar.

To serve: drain the fish from the marinade and serve on a salad of cress, mixed leaves, small tomatoes, asparagus and snow peas. Dress with a few drops of the spicy marinade. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue Winter'88

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