Escabeche steak (Bistec escabechado) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 122) by Martin Morales

  • ground cumin
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  • sweetcorn
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  • EYB Comments

    Requires marinating for at least 5 hours. Can substitute sweetcorn for choclo, vodka for Pisco, caster sugar for yacón syrup, and red chillies and yellow peppers for amarillo chillies.

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Notes about this recipe

  • Eat Your Books

    Requires marinating for at least 5 hours. Can substitute sweetcorn for choclo, vodka for Pisco, caster sugar for yacón syrup, and red chillies and yellow peppers for amarillo chillies.

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