Escabèche Recipe | James Beard Foundation
Escabèche is first cousin to the more widely popular “seviche” (also spelled “ceviche”) that came to the U.S. via Latin America and Mexico.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Serving platter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Airtight container
- Paper towel
Ingredients
- 6 fish fillets
- Salt as needed
- 3/4 to 1 cup lime or lemon juice
- Flour as needed
- Freshly ground black pepper
- 4 tablespoons butter
- 2 tablespoons oil
- 1 to 2 green chilies, such as jalapeños, finely chopped
- 2 to 3 garlic cloves, finely chopped
- 2 tablespoons chopped parsley or cilantro
- 1 tablespoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon oregano
- 1 large red onion, thinly sliced
- 1/2 cup olive oil
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