Here he takes a look at the roots of escabeche. If you look at a can of jalapenos, you’ll probably see the words en escabeche on the label. Escabeche comes from the Moors, who occupied Spain for ...

These Escabeche vegetables (Mexican pickled vegetables) are tangy, crunchy pickles that can be enjoyed on their own as a side ...

I didn’t realize it as a kid, but pescado en escabeche, a dish of fried or sauteed fish almost pickled in a vinegar-based sauce, is a link between the disparate cultures of my parents.

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In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots. Using a mandoline, cut the carrots into thin strips. In a ...

In Mexican cuisine, “escabeche” most often refers to an appealing mix of pickled vegetables. Used as a topping, it adds big-time pizzazz to everything from grilled fish to tacos to tostadas.

A traditional escabèche is made by soaking fried fish overnight in a pungent blend of vinegar and garlic. In his riff on this recipe, chef Ferran Adrià skips the marinating, which not only ...

Bricia Lopez shares a recipe for carrot and jalapeño escabeche that she developed with her partner T.J. Steele. The pickled vegetables add brightness, acidity, crunch and a little heat to tacos ...

Escabeche shares quite a few common elements with the more widely popular ceviche, but with one key difference — seafood and other meats are lightly seared or sautéed before being tossed with ...

This recipe, from The New Southern-Latino Table by Sandra Gutierrez (University of North Carolina Press, 2011), makes a delicious appetizer or a tangy accompaniment to rich meat dishes. To keep ...