Escabeche

Escabeche is an acidic Spanish marinade used for seasoning and preserving fish and poultry. The name is the same for the process and the finished product.

Fast Facts

1. Origin unknown; associated with Spanish cuisine, though name is from Arabic
2. Variants: Used for fried, poached or dried fish, and sometimes poultry
3. Name variants: Scabetche (North Africa), Escovitch (Jamaica)
4. How Served: Dish is served cold after marinating overnight
5. Acid based—usually made with vinegar or citrus juice

How to Make Escabeche

Escabeche usually only requires a skillet and a pot to heat the fish seperately from the marinade. Depending on the recipe, the marinade will derive its acidic content from citrus juice or vinegar (or a combination of both) and include oil, seasoning and vegetables. Once cooked, the marinade is added to the fish, and the whole mixture is cooled and left to sit before serving.

Categories