Escabeche

Escabeche (of Spanish origin or from Persian "sikbag"; "acid food") refers to both a dish of poached or fried fish , and not only fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Panamanian Cuisine, Peruvian Cuisine, Puerto Rican Cuisine, Mexican Cuisine, and popular in both Spanish cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight (or longer). The acid in the marinade is usually vinegar but can also include citrus juice.Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines.

The dish is also known as "escovitch" in Jamaica, "escabecio", "scapece" or "savoro" in Italy, "savoro" in Greece and "scabetche" in North Africa.

The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean Escabeche.

ee also

*Ceviche, a Peruvian dish of raw fish marinated in acid.
*Escabeche oriental, a dish of chicken or chicken and pork with chili and garlic, typical from Yucatan (Mexico).

External links

* [http://www.epicurious.com/cooking/how_to/food_dictionary/search?query=escabeche&submit.x=0&submit.y=0&submit=submit Epicurious definition of escabeche]