Mexicali escabeche

Prepare the marinade. Use a slicer to slice the peeled carrots and celery into thin slices about 1mm thick, then julienne them. Similarly, slice the onion thinly using a slicer and combine the slices in a bowl

Place [A] in a deep pot and heat over medium heat. It's a good idea to tear up the chili peppers and add them. When the aroma comes out, add the vegetables from [1] and sauté slowly over low heat for about 30 minutes

Add [B] and simmer for another 10 minutes, then add [C] and mix. Once boiling, reduce heat to low. Once everything is well combined, turn off the heat and add the lemon juice and Italian parsley

Remove the eyes of the Mexicali using a bamboo skewer. Remove the innards by inserting a bamboo skewer through the gills and clean them under running water

Wipe off excess water with kitchen paper and lightly coat with flour

Place in deep-frying oil heated to about 160°C and fry for 7 to 10 minutes. The frying time will vary depending on the size, but once the color is golden brown and all the moisture has been removed, you can remove it

Remove to a wire rack to drain the oil, sprinkle lightly with salt and arrange in a deep tray

While the Mexicali is still hot, pour the marinade from [4] over it and arrange half-moon sliced ​​lemon slices on top. Leave it at room temperature until it cools down, then place it in the refrigerator to chill

Serve in bowls and top with sprouts and Italian parsley