Escabeche
Escabeche is the name for several dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
Escabeche of Spanish mackerel (narrow-barred Spanish mackerel) | |
| Region or state | Mediterranean, Latin America, the Philippines, Guam |
|---|---|
| Main ingredients | Fish, meat or vegetables |
| Ingredients generally used | Vinegar, paprika, or saffron |
| Variations | Brathering |
In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, pork, and vegetables are common in Spain, Caribbean and Portugal. Eggplant escabeche is common in Argentina.
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