Escabeche is a worldly dish, found from Peru to Provence and supposedly originating in Persia. In essence, escabeche is a marinade used to pickle anything from meat and fish to vegetables, and the term can be tacked on to anything to describe a dish. For example, “carrots escabeche.”

The spicy marinade is made from vinegar (and sometimes citrus), onions, peppers, and spices.  The meat, fish or vegetables are cooked (fish is usually fried or poached) and then left to marinate anywhere from two hours to two days depending on what is being marinated. Vegetables and meat may only be marinated for a couple hours, while fish is commonly marinated for a couple of days. 

Use today’s Word of the Day: The Latin Cure For Your Summer Fish Blues