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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 in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices.

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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 or meat
Ingredients generally used	Vinegar, paprika, or saffron
Variations	Brathering
Media: Escabeche

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 are common in Spain 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.[1] It is derived from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses.[2] 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).[3] Escabeche is a popular presentation of canned or potted preserved fish, such as mackerel,[4] 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.

See also

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

References

На других языках

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- [en] Escabeche

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[ru] Эскабече

Эскабе́че (исп. escabeche), также эскабе́ш (кат. escabetx) — блюдо испанской кухни, рыба, замаринованная в остром соусе. Для этого блюда может использоваться разная рыба — как белая, так и красная. Но чаще всего используют мелкие виды рыб: например, сардины, анчоусы, некрупные сельди.[1] Рыба недолго обжаривается в оливковом масле, одновременно с этим готовится маринад, куда добавляют, помимо уксуса, различные пряности, такие как: шафран, лавровый лист, чеснок, перец чили, лимонная цедра. Маринад доводится до кипения, затем им заливают горячую рыбу, охлаждают и ставят мариноваться на длительный период (на ночь или вовсе на сутки). Подают эскабече холодным.

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