Name: Escabeche recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 pound (450 grams) of fish fillets (such as mackerel, sardines, or sea bass) or chicken pieces; 1 onion, sliced; 3 garlic cloves, minced; 1 carrot, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1/2 cup all-purpose flour (for coating the fish or chicken); 1/4 cup olive oil (for frying); 1/2 cup white vinegar; 1/4 cup water; 2 tablespoons sugar; 1 bay leaf; 1 teaspoon paprika; Salt and pepper to taste

Escabeche is a delicious dish that originated in Spain and has been adopted and adapted by various cuisines around the world. It typically consists of marinated and fried fish or meat, which is then served cold or at room temperature. The marinade is made with vinegar, oil, and various herbs and spices, giving the dish its distinct tangy and flavorful taste.

The dish is believed to have originated in the Mediterranean region, particularly in Spain, and it has been adopted and adapted by different cultures around the world, including Latin America, the Philippines, and the Caribbean.

The dish can be enjoyed as an appetizer, a main course, or even as a topping or filling for sandwiches and tacos. It is often served with crusty bread or rice to soak up the flavorful marinade. The dish is often served cold or at room temperature, allowing the flavors to meld and develop over time.

Escabeche is a versatile dish that can be customized to suit personal preferences and regional variations. Different cuisines may incorporate their own unique spices and ingredients, resulting in a wide range of flavors and presentations. Whether it’s a zesty fish escabeche in Spain, a tangy chicken escabeche in the Philippines, or a spicy vegetable escabeche in Latin America, each version showcases the vibrant and delicious qualities of this traditional marinating technique.

Contents hide

1 Ingredients:

2 Instructions:

3 Tips and Variations:

4 Serving Suggestion:

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Ingredients:

1 pound (450 grams) of fish fillets (such as mackerel, sardines, or sea bass) or chicken pieces
1 onion, sliced

3 garlic cloves, minced
1 carrot, sliced
1 red bell pepper, sliced

1 green bell pepper, sliced
1/2 cup all-purpose flour (for coating the fish or chicken)
1/4 cup olive oil (for frying)

1/2 cup white vinegar
1/4 cup water
2 tablespoons sugar

1 bay leaf
1 teaspoon paprika
Salt and pepper to taste

Instructions:

If using fish, season the fillets with salt and pepper. If using chicken, season the pieces with salt and pepper, and optionally, some additional spices like paprika or cayenne pepper.
In a large frying pan, heat the olive oil over medium heat. Dredge the fish fillets or chicken pieces in flour, shaking off any excess, and fry them until golden brown on both sides. Remove from the pan and set aside.
In the same pan, add the sliced onion, minced garlic, carrot, and bell peppers. Sauté them until they begin to soften, for about 5 minutes.

In a separate bowl, mix together the white vinegar, water, sugar, bay leaf, and paprika. Season with salt and pepper to taste.
Add the vinegar mixture to the pan with the sautéed vegetables. Bring the mixture to a simmer and let it cook for about 5 minutes.
Place the fried fish fillets or chicken pieces in a glass or ceramic dish and pour the hot vinegar mixture over them, making sure they are fully submerged. Allow the dish to cool to room temperature.

Once cooled, cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop and the fish or chicken to fully marinate.
Serve the escabeche cold or at room temperature. It can be enjoyed as an appetizer, a main course, or as part of a tapas spread. The dish pairs well with crusty bread or steamed rice.

Note: You can customize the recipe by adding or substituting vegetables and adjusting the seasoning to your preference. Additionally, some variations of escabeche include adding olives or capers for additional flavor.

Tips and Variations:

Experiment with different proteins: While fish and chicken are commonly used, you can try using other proteins like pork, shrimp, or even tofu as the main ingredient. Adjust the cooking time accordingly for different proteins.
Choose your vegetables: Along with onions and garlic, you can include a variety of vegetables such as carrots, bell peppers (red, green, or yellow), zucchini, or cauliflower. Slice or dice them to your preferred size.

Add a touch of sweetness: If you enjoy a slightly sweet and sour flavor, you can increase the amount of sugar or use honey or maple syrup as a sweetener in the marinade. Adjust the sweetness according to your taste.
Spice it up: If you like spicy food, add some heat to your escabeche by including chili peppers, chili flakes, or hot sauce. Adjust the amount of spice based on your tolerance level.
Play with herbs and spices: Apart from bay leaf and paprika, you can experiment with other herbs and spices such as thyme, oregano, cumin, coriander, or even saffron to enhance the flavor profile of your escabeche.

Include olives or capers: For an extra burst of flavor, consider adding pitted olives or capers to your escabeche. These briny ingredients complement the tangy marinade and add a pleasant texture.
Use different types of vinegar: While white vinegar is commonly used, you can try using red wine vinegar, apple cider vinegar, or sherry vinegar to bring different nuances to your escabeche.
Serve it creatively: Escabeche can be served in various ways. You can enjoy it as a standalone dish, as a filling for tacos or sandwiches, or even as a topping for salads. The cold or room temperature serving temperature makes it a versatile addition to your meal.

Let it marinate longer: While a few hours of marinating is sufficient, allowing the escabeche to sit overnight in the refrigerator can intensify the flavors and enhance the overall taste.
Store it properly: Escabeche can be stored in a covered container in the refrigerator for a few days. The flavors will continue to develop over time, making them even more delicious with each passing day.

Serving Suggestion:

As an appetizer: Serve a platter of escabeche as a vibrant and flavorful appetizer for a gathering or party. Arrange the marinated fish or meat on a large serving dish, garnish with fresh herbs like parsley or cilantro, and place a bowl of crusty bread or crackers on the side. Your guests can help themselves to the escabeche and enjoy it with bread or crackers.

As a main course: If you want to serve escabeche as a main course, you can pair it with steamed rice or roasted potatoes for a satisfying meal. Place a portion of the marinated fish or meat on a plate and spoon some of the marinade and vegetables over it. Add a side of rice or potatoes and a fresh salad for a well-rounded meal.
In tacos or sandwiches: Escabeche can make a fantastic filling for tacos or sandwiches. Warm up tortillas or bread, spread some mayo or your favorite sauce, and then layer the escabeche along with some fresh lettuce, sliced tomatoes, and avocado. This creates a delicious and flavorful taco or sandwich that can be enjoyed for lunch or a casual dinner.
As a topping for salads: If you’re looking to add some zest and tanginess to your salads, use the escabeche as a topping. Chop the marinated fish or meat into smaller pieces and scatter them over a bed of mixed greens or your favorite salad base. Drizzle some of the marinades as a dressing or create a simple vinaigrette to complement the flavors.

With grilled vegetables: Pair your escabeche with grilled vegetables for a delightful combination. Grill vegetables like zucchini, eggplant, bell peppers, and onions, then arrange them on a platter. Top the grilled veggies with the escabeche and allow the flavors to mingle. This creates a colorful and tasty side dish that complements grilled meats or can be enjoyed on its own.

FAQs

Can I use canned fish or meat?

Ans: Yes, you can use canned fish or meat for escabeche if you prefer. Drain the canned fish or meat before marinating it in the vinegar mixture. Keep in mind that canned fish or meat may already be cooked, so you can skip the cooking step and simply marinate it.

Can I freeze Escabeche?

Ans: It’s not recommended to freeze, as the texture and flavors may change once thawed. The vegetables and fish or meat may become mushy. It’s best to consume escabeche within a few days of preparing it.

Can I use other types of vinegar instead of white vinegar?

Ans: Yes, you can use other types of vinegar such as red wine vinegar, apple cider vinegar, or sherry vinegar to add different flavors to your escabeche. The choice of vinegar can impact the taste of the dish, so feel free to experiment with different options.

Can I make an escabeche in advance?

Ans: Yes, escabeche is a dish that benefits from marinating in advance. It’s actually recommended to let the flavors meld together by marinating it for at least 4 hours, or preferably overnight. This allows the ingredients to fully absorb the flavors of the marinade.

Can I reuse the marinade for another batch of escabeche?

Ans: It is generally not recommended to reuse the marinade for another batch of escabeche, as it may contain bacteria from the raw ingredients. To ensure food safety, it’s best to discard the marinade after use.

Can I adjust the level of acidity?

Ans: Yes, you can adjust the level of acidity in escabeche to suit your taste. If you prefer a milder tang, you can reduce the amount of vinegar used in the marinade. Similarly, if you prefer a stronger tang, you can increase the amount of vinegar.

Can I make it vegetarian or vegan?

Ans: Absolutely! You can make vegetarian or vegan escabeche by using tofu, tempeh, or plant-based protein alternatives instead of fish or meat. The marinating and flavoring process remains the same, focusing on vegetables and plant-based proteins.

Yield: 2