Escabeche

Escabeche
Trout escabeche, from Spain
Region or stateMediterranean,Hispanic America, Caribbean, the Philippines, Guam
Main ingredientsFish, meat or vegetables
Ingredients generally usedVinegar, peppers and onions
VariationsBrathering

Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Hispanic 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.

In Spain and throughout the Americas, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, pork, and vegetables are common in Spain, the Caribbean and Portugal. Eggplant escabeche is common in Argentina.

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