escabeche

British  

/ ˌɛskəˈbɛtʃɪ /

noun

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

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Etymology

Origin of escabeche

Spanish: pickled

Example Sentences

Sticky, spicy jerk lamb ribs with a smoky pimento wood aroma and hamachi escabeche followed, setting the stage for the main course.

From Salon

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.

From New York Times

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

From 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.

From 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.

From New York Times