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Escabeche is the name for several dishes in Spanish cuisine, French cuisine, Portuguese, Italian cuisine, Filipino cuisine and Hispanic American cuisines, consisting of marination fish, meat or vegetables, cooked or pickled in an sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
In Spain and throughout the Americas, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, Rabbit meat, pork, and vegetables are common in Spain, the Caribbean and Portugal. Eggplant escabeche is common in Argentina.
In international versions like in Peru, escabeche is usually poached or fried, then served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can include citrus juice (a common conservation technique—a pH of 4 or lower effectively prevents decomposition). Escabeche is a popular presentation of canned or potted preserved fish, such as mackerel,Lagasse, Emeril. "33 Spanish Starters". 33 Spanish Starters. Food Network UK. Food Network, n.d. Web. 29 Dec. 2015. tuna, bonito, or sardines.
Fish escabeche is also a Filipino cuisine version of sweet and sour fish. The dish is marinated in a fusion of ginger, vinegar-water, sugar, carrot, red bell pepper, ground pepper, and onion, and garnished with atchara. In José Rizal's July 1892 Dapitan exile, the letters in his novels mentioned fish escabeche as part of Merienda, including tinolang manok, tsokolate, suman malagkit, Lokot-lokot, Leyte's salvero, and pan Bisaya.
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