Escabeche around the Caribbean islands is prepared differently. In Puerto Rico escabeche is made with any kind of meat blended in a pickled sauce with either plantains or green bananas. Our most famous escabeche dish is made with chicken gizzards, not one of my favorites. I prefer fish… Fresh poached tuna to be exact. 🙂
This dish can be served as an appetizer or a main dish. Remember, when making this dish you must take into consideration that the plantain is pretty filling, so if used as an appetizer serve in small portions.
Go get all your ingredients together!
Elena’s Tuna & Plantain Escabeche – Puerto Rican Style! – Serves 4
- 8 Quarts of Water
- 1 lbs Fresh Tuna Steaks
- 2 Plantains – peeled and cut in 4 quarters
- 3 tbls Olive Oil
- 1 Small Red/Purple Onion – sliced thin
- 1 Tomato – sliced thin
- 3 Cilantro Sprigs – coarsely chopped
- 2 Lemons
- 3 tbls salt
- 1/4 tsp Coarse Grind Black Pepper
Step 1 – Peel plantains and cut into 4 parts. – (plantains tend to stain so try to wear gloves when peeling)
Step 2 – Bring 6 quarts of water to a boil and add 1 tbls of olive oil – add a pinch of salt
Step 3 – CAREFULLY place the plantains into the boiling water. Reduce heat to med low and cook for about 45 min.
Step 4 – Remove from heat. Let sit in water for another 15 min, drain and set aside. (try not to eat it! 🙂 )
Step 5 – Bring 2 quarts water to a boil and poach tuna
Step 6 – slice onions, place in a mixing bowl and fill with hot water and 2 tbls of the salt. Stir and let sit for 20 minutes to remove acid.
Step 7 – Drain water (do not rinse) and add pepper, olive oil, remaining salt & pepper. Get your hands dirty! Squeeze the juice of both lemons and mix with your hands squeezing the onions.
Step 8 – Add the sliced tomatoes and cilantro… mix well 🙂
Step 9 – Chop up the tuna and mix in…
Step 10 – Go get those plantains and chop them up! Mix in. Let it all sit together for a few minutes and serve hot or cold.