Escabeche

Ingredients

• Salt and pepper
• Flour, for dusting
• 3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
• Canola oil, for frying
• 1 red onion, julienne
• 2 red peppers, julienne
• 2 yellow peppers, julienne
• 1 carrot, peeled sliced in thin rounds
• 4 cloves garlic, sliced thin
• 1/4 jalapeno chile, minced
• 1 tablespoon ketchup
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 shot hot pepper sauce
• 2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt