When it comes to adding flavor and excitement to your dishes, few ingredients can rival the tangy, sour goodness of escabeche. This classic Latin American condiment has gained popularity worldwide for its versatility and ability to elevate even the simplest meals. Whether you’re looking to add a burst of citrusy freshness to grilled meats or a tangy twist to roasted vegetables, escabeche is the perfect solution.
In this article, we’ll explore 18 flavorful escabeche recipes from around the world that are sure to inspire your next culinary adventure. From spicy Mexican versions with jalapeños and carrots to classic Spanish takes featuring white fish, our roundup covers a wide range of flavors and ingredients. So why wait? Dive in and discover the wonders of escabeche for yourself!
Spicy Mexican Escabeche with Jalapeños and Carrots
This spicy condiment is a twist on the classic Mexican relish, adding a sweet and crunchy element from carrots. It’s perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 4-6 jalapeño peppers, sliced
– 2 large carrots, peeled and grated
– 1/2 red onion, thinly sliced
– 1/4 cup cilantro leaves, chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a medium saucepan, combine jalapeños, carrots, red onion, and cilantro.
2. Add the lime juice and salt to taste.
3. Bring the mixture to a simmer over medium-high heat.
4. Reduce heat to low and let cook for 10-15 minutes or until the flavors have melded together and the carrots are tender.
5. Remove from heat and let cool to room temperature.
Cooking Time: 15 minutes
Serve: At room temperature, this escabeche is best used within a few days of making. Store in an airtight container in the refrigerator.
Classic Spanish Escabeche with White Fish
Classic Spanish Escabeche with White Fish Recipe
Escabeche is a traditional Spanish pickling technique that adds depth and flavor to white fish. This recipe combines the freshness of citrus, garlic, and herbs with the richness of olive oil for a delicious and easy meal.
Ingredients:
• 1 pound white fish (such as cod or tilapia), cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 1/4 teaspoon paprika
Instructions:
1. In a large bowl, combine fish, garlic, lemon juice, olive oil, parsley, salt, pepper, and paprika.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
3. Just before serving, stir the mixture and adjust seasoning if needed.
Cooking Time: 30 minutes – 24 hours (marinating time)
Filipino Sweet and Sour Escabeche with Fried Fish
This classic Filipino dish combines the tanginess of vinegar and sweetness of sugar with crispy fried fish, creating a harmonious balance of flavors. Perfect as a main course or appetizer, this escabeche is sure to please.
Ingredients:
– 1 lb fish fillets (such as tilapia or milkfish), cut into bite-sized pieces
– 1/2 cup vinegar (apple cider or cane)
– 1/4 cup sugar
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together vinegar, sugar, water, soy sauce, salt, and pepper.
2. Add fish pieces to the marinade and refrigerate for at least 30 minutes or overnight.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry fish pieces until golden brown and crispy, about 3-4 minutes per side.
5. Remove fried fish from oil and place on paper towels to drain excess oil.
6. Serve fried fish with the sweet and sour escabeche sauce spooned over the top.
Cooking Time: 45 minutes (including marinating time)
Peruvian Escabeche de Pollo (Chicken Escabeche)
A classic Peruvian dish, Escabeche de Pollo is a tangy and flavorful stew that combines tender chicken with onions, garlic, and a blend of aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 whole chicken, cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1/2 cup vinegar (apple cider or white wine)
– 1/4 cup olive oil
– 2 teaspoons ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Reduce heat to medium. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the cumin, paprika, salt, and black pepper. Stir well.
5. Add the vinegar and stir to combine.
6. Return the chicken to the pot and simmer for 20-25 minutes or until the chicken is cooked through.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 35-40 minutes
Tangy Escabeche de Berenjenas (Eggplant Escabeche)
A classic Spanish condiment that adds a burst of flavor to any meal. This tangy eggplant escabeche is perfect for topping sandwiches, serving as a side dish, or using as an ingredient in recipes.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Optional: 1-2 dried red chili peppers, crushed or 1/4 teaspoon red pepper flakes
Instructions:
1. In a large bowl, combine eggplant slices, vinegar, olive oil, garlic, parsley, salt, and pepper.
2. Stir to coat the eggplant evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
4. Before serving, taste and adjust seasoning as needed. If desired, add crushed red peppers for an extra kick.
Cooking Time:
– Preparation time: 15 minutes
– Refrigeration time: at least 24 hours or up to 3 days
Quick Pickled Escabeche Vegetables
Elevate your meals with this vibrant and tangy pickling recipe that adds a burst of flavor to any dish. This quick pickling method is perfect for busy home cooks who want to add some excitement to their cooking.
Ingredients:
– 1 cup mixed escabeche vegetables (such as carrots, bell peppers, onions, and cauliflower)
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the escabeche vegetables.
2. In a small saucepan, combine the vinegar, water, sugar, salt, and black pepper. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Pour the pickling liquid over the vegetables and let them sit at room temperature for at least 30 minutes or refrigerate for up to 2 hours.
4. Serve the pickled vegetables chilled or at room temperature.
Cooking Time: 10-15 minutes
Escabeche de Pescado with Lime and Cilantro
A classic Mexican recipe that’s perfect for grilled fish, Escabeche de Pescado is a tangy and flavorful marinade that combines the brightness of lime juice with the warmth of cilantro. This refreshing sauce is great for adding a burst of flavor to your favorite seafood dishes.
Ingredients:
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a blender or food processor, combine lime juice, cilantro, jalapeño, garlic, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 0 minutes (just blend and serve!)
Mediterranean Escabeche with Olives and Bell Peppers
This vibrant condiment is a staple of Mediterranean cuisine, perfect for topping grilled meats, vegetables, or using as a dip. With its tangy, herby flavor profile, it’s sure to add excitement to any meal.
Ingredients:
– 1 cup mixed olives (such as Kalamata and green)
– 2 large bell peppers, sliced
– 1/4 cup extra-virgin olive oil
– 1/4 cup white wine vinegar
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place bell pepper slices on a baking sheet and roast for 30 minutes, or until tender.
3. In a large bowl, combine roasted bell peppers, olives, olive oil, vinegar, garlic, and parsley.
4. Season with salt and pepper to taste.
5. Allow mixture to sit at room temperature for at least 30 minutes to allow flavors to meld.
Cooking Time: 40 minutes
Escabeche de Camarones (Shrimp Escabeche)
This vibrant and flavorful Mexican dish, Escabeche de Camarones, is a tangy and spicy shrimp marinade that’s perfect for seafood lovers. With its bright colors and bold flavors, it’s sure to add excitement to any meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped red onion
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine shrimp, lime juice, cilantro, onion, garlic, and jalapeño.
2. Stir well to combine, then cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in salt and pepper to taste.
4. Serve chilled or at room temperature.
Cooking Time: 30 minutes (plus marinating time)
Spicy Pineapple Escabeche with Red Onions
This sweet and spicy condiment is a perfect accompaniment to grilled meats, vegetables, or as a topping for tacos and grilled cheese. Its combination of caramelized onions, tangy pineapple, and a kick of heat will elevate any dish.
Ingredients:
– 1 cup red onions, thinly sliced
– 1 cup fresh pineapple chunks
– 1/4 cup apple cider vinegar
– 2 tablespoons honey
– 1 tablespoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine sliced onions and apple cider vinegar. Cook over medium heat, stirring occasionally, until the onions are caramelized and golden brown (about 20-25 minutes).
2. Add pineapple chunks, honey, and chili flakes to the saucepan. Stir to combine.
3. Reduce heat to low and simmer for an additional 5-7 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Escabeche de Sardinas (Sardine Escabeche)
Escabeche de Sardinas is a traditional Spanish recipe that consists of sardines marinated in a tangy mixture of vinegar, garlic, and chili peppers. This refreshing dish is perfect for warm weather and can be served as an appetizer or side dish.
Ingredients:
– 1 cup sardines (fresh or canned)
– 1/2 cup white wine vinegar
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1-2 hot red peppers, sliced
– Salt and pepper to taste
Instructions:
1. In a bowl, combine sardines, vinegar, garlic, parsley, and hot peppers.
2. Season with salt and pepper to taste.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
4. Serve chilled, garnished with additional parsley if desired.
Cooking Time: None (no cooking required)
Vegan Escabeche with Cauliflower and Chickpeas
This refreshing and flavorful vegan escabeche is a perfect side dish or light lunch, featuring roasted cauliflower and chickpeas in a tangy vinegar-based sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large bowl, whisk together apple cider vinegar, garlic, cumin, salt, and pepper.
4. Add chickpeas to the bowl and toss to coat with the marinade.
5. Once cauliflower is done roasting, add it to the bowl and toss to combine with the chickpea mixture.
6. Serve warm or at room temperature, garnished with parsley or cilantro leaves if desired.
Cooking Time: 25-30 minutes
Escabeche de Hongos (Mushroom Escabeche)
This traditional Latin American condiment is a flavorful and tangy accompaniment to grilled meats, vegetables, and bread. This recipe is a simplified version of the classic, using readily available ingredients.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup white vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano leaves, chopped
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the garlic, oregano, salt, pepper, and red pepper flakes (if using). Cook for an additional 1-2 minutes.
4. Pour in the vinegar and stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the liquid has reduced by half and the mushrooms are coated with the escabeche sauce.
Cooking Time: 20-25 minutes
Escabeche-Style Pickled Red Cabbage
Escabeche-style pickling brings a tangy, slightly sweet flavor to this vibrant red cabbage recipe. Perfect as a side dish or used as a topping for tacos, sandwiches, and more.
Ingredients:
– 1 head of red cabbage, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
– 1 tsp caraway seeds (optional)
– 1/4 tsp black peppercorns
Instructions:
1. In a large bowl, combine cabbage, vinegar, water, sugar, salt, caraway seeds (if using), and black peppercorns.
2. Let the mixture sit at room temperature for 24 hours, stirring occasionally, to allow the flavors to meld.
3. After 24 hours, refrigerate the pickled cabbage for at least 30 minutes before serving.
Cooking Time:
– Preparation time: 10 minutes
– Pickling time: 24 hours
– Refrigeration time: 30 minutes
Escabeche de Atún (Tuna Escabeche)
Escabeche de Atún is a traditional Mexican condiment that combines the rich flavor of tuna with the boldness of chili peppers and vinegar. This recipe is perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup of chopped onion
– 1/4 cup of chopped fresh cilantro
– 2-3 dried arbol chili peppers, stemmed and seeded
– 1 tablespoon of vinegar
– 1 tablespoon of lime juice
– Salt to taste
Instructions:
1. In a bowl, combine the flaked tuna, chopped onion, and chopped cilantro.
2. In a separate pan, toast the dried arbol chili peppers over medium heat for about 5 minutes or until fragrant.
3. Remove the chili peppers from the pan and let them cool. Once cooled, chop them into small pieces.
4. Add the toasted chili peppers to the tuna mixture and stir well.
5. Squeeze in the vinegar and lime juice, and season with salt to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 15-20 minutes
Escabeche de Coliflor (Cauliflower Escabeche)
This Mexican-inspired condiment is a flavorful and tangy accompaniment to grilled meats, vegetables, or served as a dip. Cauliflower Escabeche is a refreshing twist on traditional pickling.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup vinegar (apple cider or white wine)
– 1/4 cup water
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine cauliflower florets, vinegar, water, lime juice, cumin, smoked paprika (if using), salt, and pepper.
2. Let it sit at room temperature for 24 hours to allow the flavors to meld.
3. Strain the escabeche through a fine-mesh sieve into a clean bowl, discarding the solids.
4. Refrigerate until chilled before serving.
Cooking Time: None
Servings: Approximately 2 cups of escabeche
Escabeche de Remolacha (Beet Escabeche)
This vibrant and flavorful condiment is a staple in many Latin American cuisines, particularly in Mexico. Made with roasted beets, onions, garlic, and spices, this escabeche adds a pop of color and depth to tacos, grilled meats, and vegetables.
Ingredients:
– 2 large beets
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon olive oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into thin wedges.
3. In a large skillet, heat olive oil over medium-high heat. Add sliced onions and cook for 5-7 minutes, or until caramelized.
4. Add roasted beets, minced garlic, vinegar, water, salt, and black pepper to the skillet. Simmer for 10-15 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed. Serve warm or at room temperature. Garnish with cilantro leaves, if desired.
Cooking Time: 1 hour
Escabeche de Calamares (Squid Escabeche)
Escabeche de Calamares is a classic Spanish recipe that’s both flavorful and easy to make. This tangy squid dish is perfect for a quick lunch or dinner, and can be served as an appetizer or main course.
Ingredients:
– 1 pound cleaned and cut calamari (squid)
– 1/2 cup white vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, whisk together vinegar, olive oil, garlic, paprika, salt, and pepper.
2. Add the squid and marinate for at least 30 minutes, or overnight in the refrigerator.
3. Remove the squid from the marinade and pat dry with paper towels.
4. Heat about 1 inch of olive oil in a large skillet over medium-high heat.
5. Fry the squid until golden brown, about 2-3 minutes per side.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Summary
Discover the flavorful world of escabeche with these 18 mouth-watering recipes! From spicy Mexican to classic Spanish, Filipino sweet and sour to Peruvian chicken, there’s an escabeche recipe for every taste. Enjoy pickled vegetables, fish, and meats, as well as vegetarian and vegan options. Explore Mediterranean flavors with olives and bell peppers or try a tangy eggplant and pineapple combination. Whatever your craving, these recipes are sure to delight.
