Escabeche

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Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices.

In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. ''Escabeche'' of seafood, fish, chicken, rabbit, or pork, also vegetables vegan are common in Spain, Caribbean and Portugal. Eggplant ''escabeche'' is common in Argentina.

Terminology

The Spanish and Portuguese word ''escabeche'' originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from ''al-skepaj'' (), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Philippines.

The dish is known as ''escoveitch'' or ''escoveech'' fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots, and Scotch bonnet peppers overnight. It is known as ''scapece'' or ''savoro'' in Italy, ''savoro'' in Greece (especially Ionian islands), and ''scabetche'' in North Africa.

Variations

The dish is common in Spain and has evolved with local modifications in the Spanish-speaking world. It is well represented in Portugal, usually spiced with peppercorns, chilies, peppers, onions, garlic and sliced carrots. The dish is popular in the Philippines and Guam, both former Spanish colonies, where it is the closest to the original Spanish version: using fish that is locally available but respecting the original technique.

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 stops rotting). ''Escabeche'' is a popular presentation of canned or potted preserved fish, such as mackerel, tuna, bonito, or sardines.

''Escabeche oriental'' is a dish of the cuisine of Yucatan (Mexico) and Belize. It is called ''oriental'' (eastern), because it is a dish from the eastern part of Yucatán, specifically the city of Valladolid. It is prepared with turkey or chicken, which was marinated in a mixture of coriander leaves, salt, pepper, cumin, cloves, cinnamon, vinegar and garlic. The chicken is boiled in water with onion strips and sour orange juice. Then, the cooked meat is fried in butter or oil with garlic, oregano and salt. The poultry is served crispy and bathed with fried onion and ''xcat-ik'' or blonde chilis strips.

In Abruzzo region of Italy, is cooked fried and the fish is immersed in vinegar and saffron which gives it the intense yellow color that characterizes it.La Scapece , Region of Abruzzo , Department of Economic Development - Tourism
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See also

*'' Arsik''
*'' Brathering'', a German version, often served for breakfast
*'' Ceviche'', raw fish in an acidic marinade
*'' Kelaguen''
*''Nanbanzuke''

References

{{reflist
Cuisine of Abruzzo
Mexican cuisine
Philippine cuisine
Portuguese cuisine
Spanish cuisine
Fish dishes
Latin American cuisine
Belizean cuisine
Bahamian cuisine
Guamanian cuisine
Italian cuisine