Escabeche

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Escabeche

Escabeche of Spanish mackerel (narrow-barred Spanish mackerel)
Region or state	Mediterranean, Latin America, the Philippines, Guam
Main ingredients	Fish, meat or vegetables
Ingredients generally used	Vinegar, paprika, or saffron
Variations	Brathering
Media: Escabeche

Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored 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, pork, and vegetables are common in Spain, Caribbean and Portugal. Eggplant escabeche is common in Argentina.