Pescado en Escabeche

Pescado en Escabeche is a vibrant, tangy vegetarian dish inspired by traditional Mexican seafood preparations, featuring marinated vegetables that mimic the flavors of fish. This delightful dish is perfect for those looking to enjoy a unique twist on classic flavors while maintaining a plant-based diet.

Ingredients

• Zucchini - 150 grams
• Carrots - 100 grams
• Red bell pepper - 100 grams
• Red onion - 50 grams
• Garlic - 2 cloves
• White vinegar - 100 ml
• Olive oil - 2 tablespoons
• Oregano - 1 teaspoon
• Bay leaf - 1
• Black peppercorns - 5
• Salt - 1 teaspoon
• Water - 200 ml

Steps

1. Thinly slice the zucchini, carrots, red bell pepper, and red onion.
2. In a medium saucepan, heat olive oil over medium heat and sauté the garlic until fragrant.
3. Add the sliced vegetables to the saucepan and cook for 5 minutes, stirring occasionally.
4. Pour in the white vinegar and water, then add the oregano, bay leaf, black peppercorns, and salt.
5. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes until the vegetables are tender.
6. Remove from heat and let the escabeche cool to room temperature before serving.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• Low in calories and fat, making it a great option for a healthy diet.

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