Escabeche
 | This article needs additional citations for verification. (November 2009) |
Mediterranean, Latin America, the Philippines, Guam | |
| Main ingredients | Fish, meat or vegetables |
|---|---|
| Ingredients generally used | Vinegar, paprika, or saffron |
| Variations | Brathering |
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Escabeche is the name for several dishes in
, citrus, and other spices.In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of
rabbit, pork, and vegetables are common in Spain, Caribbean and Portugal. Eggplant escabeche is common in Argentina
.
Terminology
The Spanish and Portuguese word escabeche originates from
and is particularly common in Latin America and the Philippines.The dish is known as escoveitch or escoveech fish in
Ionian islands), and scabetche in North Africa
.
Variations
Escabeche is common in
Spanish-speaking world. It is well represented in Portugal, frequently by the name Molho à Espanhola ("Spanish sauce"), usually spiced with peppercorns, chilis, peppers, onions, garlic and sliced carrots. The dish is popular in the Philippines and Guam, both former Spanish colonies
, where it is the closest to the original Spanish version: using fish that is locally available but respecting the original technique.
In international versions like in Peru, escabeche is usually poached or fried, then served cold after marinating in a
.See also
- Arsik
- Brathering, a German version
- Ceviche, raw fish in an acidic marinade
- Kelaguen
- Nanbanzuke
- Sweet and sour
References
- ^ ASALE, RAE-; RAE. "escabeche | Diccionario de la lengua española". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2020-12-07.
- ISBN 0-907325-91-2.
- ^ "Escabeche (Sweet and Sour Fish)". Genius Kitchen. Retrieved 5 April 2018.
- ^ Lagasse, Emeril. "33 Spanish Starters". 33 Spanish Starters. Food Network UK. Food Network, n.d. Web. 29 Dec. 2015.
