Escobeche. Recipe

History of Escabeche:
Escabeche is a traditional dish that originated in Spain during the Middle Ages. The word "escabeche" comes from the Arabic word "sikbaj," which means "acidic sauce." It was brought to Spain by the Moors and quickly became popular due to its ability to preserve food during long journeys.

Fun Facts about Escabeche:
1. Escabeche is not limited to fish. It can also be made with other types of seafood, such as shrimp or squid, as well as with meat, like chicken or rabbit.

2. The dish spread to various parts of the world during the Age of Exploration, as Spanish sailors and conquistadors carried the recipe with them to different colonies.

3. In the Philippines, Escabeche is a popular dish often served during special occasions. It is made by frying fish and serving it with a sweet and sour sauce made from vinegar, sugar, and various spices.

4. Escabeche is often eaten cold or at room temperature, making it a perfect dish for picnics and gatherings.

5. The acid in the vinegar used in Escabeche not only imparts a tangy flavor but also helps to preserve the fish or meat for more extended periods.

Now, let's dive into a classic Escabeche recipe:

Escabeche Recipe:

- 4-6 pieces of cold fried fish (such as tilapia, mackerel, or red snapper)
- 1/2 pint of vinegar
- 2 tablespoons of water
- 1 tablespoon of oil
- 1 teaspoon of grated ginger
- 1/2 teaspoon of allspice
- 1/4 teaspoon of cayenne pepper
- 2 bay leaves
- Salt to taste
- 1 tablespoon of lemon juice
- Sliced onions

1. Take the cold fried fish and place them in a deep pan or a glass dish.

2. In a saucepan, combine the vinegar, water, oil, grated ginger, allspice, cayenne pepper, bay leaves, salt, lemon juice, and sliced onions.

3. Bring the mixture to a boil over medium heat, stirring occasionally.

4. Once the mixture is boiling, carefully pour it over the fish in the pan, ensuring that the fish is completely covered.

5. Cover the pan with a lid or plastic wrap and refrigerate for at least 24 hours to allow the flavors to develop and the fish to marinate.

6. Before serving, remove the fish from the marinade and arrange it on a serving platter. You can also strain the marinade and serve it as a sauce on the side.

7. Garnish the dish with additional sliced onions and fresh herbs if desired.

8. Serve the Escabeche cold as an appetizer or main course, accompanied by crusty bread or steamed rice.

Escabeche is a versatile dish that can be adapted to personal taste preferences. Some variations include adding bell peppers, carrots, or even raisins to the marinade for added sweetness and texture. Experiment with different types of fish or meat to create your own unique Escabeche recipe!

Similar Recipe Dishes:
1. Ceviche: Ceviche is a popular dish in Latin America and is similar to Escabeche in that it involves marinating raw fish or seafood in citrus juice, typically lemon or lime. The acid in the juice effectively "cooks" the fish, resulting in a fresh and tangy dish.

2. Pickled Herring: This traditional Scandinavian dish involves marinating herring in pickling spices and vinegar. While the method of preparation differs, the concept of preserving fish in a tangy marinade is similar to Escabeche.

3. Sweet and Sour Fish: This dish is a variation of Escabeche commonly found in Asian cuisine, particularly in countries like China and Thailand. It features a crispy fried fish served with a sweet and tangy sauce made from vinegar, sugar, and various seasonings.



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