Mariscos en Escabeche (Marinated Shrimp and Squid)

1 tsp whole black peppercorns
Juice of 1 orange
Juice of 1 lemon
1 Tbsp sherry vinegar
1/4 cup extra-virgin olive oil
4 each garlic cloves
1/4 tsp dried oregano
Peel of half an orange
Peel of half a lemon
2 each bay leaves
1/2 lb squid
cleaned and sliced
Rice bran oil
for sautéing
1/2 lb shrimp
Kosher salt
to taste
1 each red onion
1 each bell pepper
1 each English cucumber
1 each carrot
  • Rocks glasses
  • extra spoons
For the Escabeche
In a small sauce pot over medium heat, mix the olive oil with the garlic, bay, oregano, peppercorns, and citrus peel. Cook until the oil just starts to get hot, then remove from heat and set aside to infuse for at least 20 minutes. In a separate bowl, mix the orange, lemon, and vinegar and set aside.
For the Mariscos
Preheat a large sauté pan over high heat. Add a small amount of rice bran oil and quickly sauté the squid in small batches, being careful not to overcook. Season each batch with salt. Set aside. Season the shrimp and saute until barely cooked through. Chop into small pieces and set aside.
Half and thinly slice the onion, carrot, bell pepper, and cucumber. Toss with the cooked mariscos. Mix everything with the citrus. Strain the oil mixture and add last. Set aside and let marinate until ready to serve.
To Serve
Spoon the mixture into rocks glasses and garnish with chopped parsley.