Guineitos en Escabeche

Guineitos en Escabeche

Serving Size: 6


  • 12 medium size green bananas
  • 1 ¼ cup of olive oil
  • ⅓ cup of white vinegar
  • 1 tsp of kosher or sea salt
  • 10-12 whole peppercorns
  • 2 bay leafs
  • 4 garlic cloves
  • 2 medium onions cut in thin ring slices. You can use red onions also to give a variation in color


  1. In small to medium pot combine oil, vinegar, salt, pepper, bay leaves and garlic cloves. Mix and cook for 30 minutes on low heat.
  2. Add onions and allow to cook for additional 10 minutes. Take off the flame and allow to cool.
  3. Cut ends off guineitos with a knife and slice along the outside of the guineo without peeling off the skin. After boiling, this will help them peel.
  4. Place the guineitos in pot with salt and dash of olive oil for 20-30 minutes. They will darken but you don’t want skin to fall apart. You can test with a toothpick to make sure it’s tender and not too firm.
  5. Remove from boiling water and peel. Cut into 1 inch round pieces and place in serving bowl or platter.
  6. Cover with vinegary sauce and mix. Let cool and refrigerate overnight.
  7. Take out one hour before serving and serve room temperature. Buen provecho!

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