Escabeche is a traditional method of cooking meat that involves marinating it in vinegar or citrus juice before serving it cold. It originated in Mediterranean countries and has spread to Latin America and the Philippines. The dish is typically made with seafood and has a tart and sweet flavor. The forerunner of escabeche is the Arab dish al-sikbaj, which uses fish or other proteins and vegetables in a broth of saffron, cinnamon, figs, raisins, honey, and cider or wine vinegar. Escabeche is usually served on fresh bread with sandwich vegetables or as a main course with a side dish of rice, potatoes, or lentils.
Escabeche refers to an ancient style of cooking meat that ends with a long soak in vinegar or citrus juice before the dish is served cold. Although originating in Mediterranean countries such as Turkey, Lebanon and Spain, the practice has spread as far east as the Philippines and throughout the western nations of Latin America. Most commonly used with seafood, escabeche’s hallmark is the acidic and often herbal nature of its marinade, which leaves the meat infused with a tart and even sweet flavor.
The forerunner of escabeche in Spain and elsewhere abroad is the Arab dish al-sikbaj, which features a marinade that combines sweet and sour elements. This dish uses fish or other proteins such as lamb or chicken, along with vegetables such as eggplant and onion. After the meat and vegetables are cooked, they simmer in a broth of saffron, cinnamon, figs, raisins, honey, and cider or wine vinegar. When cooked, the dish is eaten hot or cold.
Spain and Portugal are believed to have been introduced to the al-sikbaj dish during the Moorish conquests between AD 790 and 1300. Thereafter, as is often the case, new twists abounded. Latino cultures typically used fish for protein and replaced some of the distinctly Arabic condiments with a distinctive Hispanic blend.
This escabeche often rests overnight – to be safe in the fridge – and is then served cold. After seasoning often square pieces of fish such as salmon, trout or sea bass with seasonings such as paprika, thyme, garlic, bay leaf, salt, pepper, parsley and cloves, a mixture of vinegar, olive oil and white wine is simmered in a pan. The fish, often with vegetables such as peppers, onion and carrots, is then basted and cooked in this liquid. As soon as the pieces have finished cooking, they can be served with the marinade or refrigerated with it overnight.
Most chefs don’t serve escabeche straight from the fridge. Instead, they remove the pieces and marinade from the cool setting, allowing it to warm naturally to room temperature before serving. The marinade is typically drizzled over the meat just before the meal.
Escabeche is presented in various ways. The dish is usually served on fresh bread with sandwich vegetables such as lettuce and tomato slices or as a main course to accompany a side dish of rice, potatoes or lentils. Some even use these uniquely flavored pieces to complement a large salad. Various cultures have put their own spin on the dish, such as Belize, which makes its escabeche into sweet and sour chicken soup.
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