Ingredients
Method
1.Rub paprika and salt into turkey. Place in a bowl. Combine chilli with olive oil and half of lime juice. Pour over turkey, cover and refrigerate for 4 hours or overnight, turning once or twice.
2.Preheat a chargrill or grill on medium- high. Cook turkey for 8 minutes, brushing with marinade and turning, until cooked.
3.Toss onion rings in remaining lime juice. Arrange turkey on a platter, scatter with capsicum, onion, coriander and juice. Serve hot or at room temperature.
Escabeche is traditionally fried fish covered with a hot vinegar marinade. Vinegar is a preservative, so the food can be stored to serve later.
Note
