escabeche

/ ˌɛskəˈbɛtʃɪ /

noun

1. (in Mexican cookery) pickled vegetables such as onions, carrots, jalapeño peppers, and garlic, typically served with fish

Word History and Origins

Origin of escabeche¹

Spanish: pickled

Example Sentences

I ate a superb mussels escabeche, in which the shellfish had been slightly pickled to complement its briny essence, washed down with a bone-dry riesling.

Read more on New York Times

Seabird serves her mussels in a stout beer broth or as a cold escabeche with leeks, fennel and chiles.

Read more on New York Times

At his more casual restaurant, Bar Amazonia, Delgado serves causa not Limeña style in layers, but open-faced and topped with shrimp escabeche, a preparation more common in northern Peru.

Read more on Washington Post

There’s an echo in the dish’s name of escabeche, a technique introduced by the Spanish colonists who started settling Jamaica in the late-15th century that uses vinegar to both ‘‘cook’’ the fish and preserve it, a particular urgency in a warm climate.

Read more on New York Times

Perhaps Tellez's favorite use for nopales — and the way he converts the cactus-averse — is through his grand-aunt's nopales en escabeche, a sharp, salty quick pickle that's seasoned with Mexican oregano, garlic and black peppercorns.

Read more on Salon