The past and present of escabeche, from Persia to Spain to the Americas.

Looking for something light, bold, and refreshing? Learn how to make Fish Escabeche — a Filipino-style sweet and sour fish dish made with crispy fried fish topped with a vibrant sauce of vinegar ...

In Spanish, escabeche refers to a pickled seafood dish of sorts that is gentler than you might expect.

This chicken escabeche starts with a marinade of onion, carrots, garlic, bay leaf, and sherry vinegar (or red wine vinegar) simmered on the stove.

In the Spanish-speaking world, the technique of cooking ingredients and then immersing them in vinegar is called escabeche, a word believed to derive from the Persian sikbaj, a meat-and-vinegar stew.

Escabeche vegetables (Mexican pickled vegetables) are tangy, crunchy pickles that can be enjoyed on their own as a side dish, or used to flavor to tacos, burritos, and other Mexican dishes.

Escabeche is a popular dish in Latin America and Spain, and it can refer to fried fish, or the pickled vegetables that go with it. Given that this recipe comes from Chef Dreux Ellis, chef at Café ...

Recipe: Cabbage Escabeche is a great topping for tostadas, tacos or nachos Subscribers are entitled to 10 gift sharing articles each month.

Jose Enrique grills kingfish steaks soaked in an acidic oil-and-vinegar marinade with strips of red peppers and onions for this Kingfish Escabeche recipe, his take on the popular Puerto Rican fish ...

Bricia Lopez shares a recipe for carrot and jalapeño escabeche that she developed with her partner T.J. Steele. The pickled vegetables add brightness, acidity, crunch and a little heat to tacos ...

Fried Chicken with Root Vegetable Escabeche from 2019 F&W Best New Chef Caroline Glover is served with a salad with a brilliantly simple homemade cilantro-buttermilk dressing.

Serve slightly chilled or at room temperature. The escabeche will keep for up to 1 week in your refrigerator. Bring it to room temperature before serving.