Escolar Escabèche With Coriander and Kefir

Escolar Escabèche With Coriander and Kefir
escolar escabèche with coriander and kefir photo by carmen troesser

Many recipes call for frying the fish prior to pickling. I like simply to sear it, just to firm it up a bit and give it a slight roasted taste.


½ cup white balsamic vinegar
¼ cup water
1 stalk celery, shaved
½ small onion, shaved
½ fennel bulb, shaved
1 clove garlic, shaved
½ carrot, shaved
1 bay leaf, crumbled
2 tsp. coarse sea salt
A few grinds freshly cracked black pepper
2 lbs. escolar fillet, cut into large cubes*
Kefir for plating
Cracked coriander for garnish
Celery leaves for garnish
Olive oil for finishing


• Combine the vinegar, water, celery, onion, fennel, garlic, carrot, bay leaf, salt and pepper in a nonreactive container.

• Sear the fish cubes in a very hot skillet for a very short time. (Keep all of them in the center of the pan.) Add the fish to the pickling juice. Let it cool, then cover and refrigerate for at least 2 hours.

• When you’re ready to serve, pour a tablespoon of kefir in the middle of a small plate and place a cube of fish and some pickled vegetables on top. Garnish with coriander, celery leaves and a drizzle of olive oil.

*You can also use another firm white fish such as swordfish.