Escobeche

Ingredients

• cold fried fish
• 0.5 pint vinegar
• 2 tablespoon water
• 1 tablespoon oil
• ginger, grated
• allspice
• cayenne pepper
• 2 bay leaves
• salt
• 1 tablespoon lemon juice
• onions, sliced

Instructions

1. Place the cold fried fish in a deep pan. In a separate pot, boil together the vinegar, water, and oil with the grated ginger, allspice, cayenne pepper, bay leaves, salt, and lemon juice. Add the sliced onions to the boiling mixture. When everything is boiling, pour the hot liquid and spices over the fish. Cover the pan and allow it to stand for twenty-four hours before serving.