Are you looking for a flavorful condiment to elevate your meals? Look no further than escabeche! This tangy and savory sauce originated in Spain, but has been adapted and loved by cultures around the world. From Mexico to Peru, the Philippines to Greece, each region has its own unique twist on this tasty topping. Whether you’re looking for a quick pickled snack or a flavorful accompaniment to your favorite dishes, we’ve got you covered.
In this article, we’ll explore 18 different escabeche recipes from around the world, each one showcasing a new and exciting flavor combination. From classic Spanish recipes like our White Fish Escabeche to bold and spicy options like our Jalapeño Carrot Escabeche, there’s something for every palate and occasion.
So let’s dive in and start exploring these delicious and varied escabeche recipes!
Classic Spanish Escabeche with White Fish
This traditional Spanish recipe is a perfect way to preserve the delicate flavor of white fish while adding a tangy and aromatic twist. The escabeche, or pickling liquid, is made with a combination of vinegar, garlic, and spices that complement the fish beautifully.
Ingredients:
– 1 pound white fish (such as cod or hake), cut into bite-sized pieces
– 1/2 cup white wine vinegar
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, whisk together the vinegar, olive oil, garlic, paprika, salt, and pepper.
2. Add the fish pieces to the bowl and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Preheat the oven to 350°F (180°C).
4. Remove the fish from the marinade, letting any excess liquid drip off.
5. Place the fish on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-30 minutes
Spicy Mexican Escabeche with Jalapeños and Carrots
Add a burst of flavor to your tacos, grilled meats, or vegetables with this spicy escabeche. This tangy condiment combines the sweetness of carrots with the heat of jalapeños.
Ingredients:
– 1 cup carrot sticks
– 2-3 jalapeño peppers, sliced
– 1/2 cup red onion, thinly sliced
– 1/4 cup lime juice
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine carrot sticks, jalapeño slices, and red onion.
2. In a small bowl, whisk together lime juice, vegetable oil, garlic, and oregano.
3. Pour the dressing over the vegetables and toss to coat.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: None
Filipino Escabeche with Sweet and Sour Sauce
A popular Filipino dish, Escabeche is a sweet and sour sauce-based recipe that is perfect for any occasion. This sweet and sour twist on traditional pickling gives you a tangy and flavorful condiment to enjoy with your favorite dishes.
Ingredients:
– 1 cup vinegar (apple cider or white)
– 1/2 cup sugar
– 1/4 cup water
– 1/4 cup chopped onions
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup pickled peppers (escabeche), sliced
Instructions:
1. Combine vinegar, sugar, water, onions, garlic, ginger, salt, and pepper in a saucepan.
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes or until the sauce thickens slightly.
3. Add the sliced pickled peppers (escabeche) and stir well.
4. Simmer for an additional 5-7 minutes or until the flavors have melded together.
5. Remove from heat and let cool to room temperature.
Cooking Time: 20-25 minutes
Serve: Enjoy your Sweet and Sour Escabeche as a condiment with grilled meats, seafood, or as a dipping sauce for your favorite dishes!
Peruvian Escabeche with Chicken and Purple Onions
Experience the bold flavors of Peruvian cuisine with this vibrant escabeche dish, featuring tender chicken and sweet purple onions.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large purple onions, thinly sliced
– 1/4 cup white vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together vinegar, olive oil, garlic, and cumin.
2. Add the chicken pieces and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Grill the chicken for 5-7 minutes per side, or until cooked through.
5. In a large skillet, sauté the sliced onions over medium heat until caramelized and slightly charred, about 20-25 minutes.
6. Serve grilled chicken on top of the sweet and tangy onion escabeche.
Cooking Time: 35-45 minutes
Mediterranean Escabeche with Olives and Bell Peppers
A flavorful and vibrant condiment perfect for topping grilled meats, vegetables, or using as a dip. This Mediterranean-inspired escabeche combines the brininess of olives with the sweetness of bell peppers.
Ingredients:
– 1 cup pitted green olives
– 2 cups mixed bell peppers (any color), sliced into thin strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon white wine vinegar
– 1 teaspoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sliced bell peppers and cook for 5-7 minutes, or until they start to soften.
3. Add the garlic and cook for an additional minute.
4. Stir in the olives, vinegar, parsley, salt, and pepper.
5. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.
Cooking Time: 20-25 minutes
Quick Pickled Escabeche with Red Onions
This vibrant condiment adds a tangy crunch to tacos, sandwiches, and salads. With just a few simple ingredients and minimal cooking time, you can create this flavorful pickling liquid in no time!
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, combine sliced onions and salt. Let it sit for 10-15 minutes to allow the onions to release their liquid.
2. Drain the onion mixture and rinse with cold water to remove excess salt.
3. In a medium saucepan, combine vinegar, water, sugar, black pepper, and red pepper flakes (if using). Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer for 5 minutes or until the liquid has reduced slightly.
5. Pack the pickled onions into a clean glass jar, leaving about 1 inch of headspace. Pour the warm pickling liquid over the onions.
6. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 15 minutes (plus refrigeration time)
Escabeche de Pescado with Lime and Cilantro
This vibrant and zesty marinade is a staple of Mexican cuisine, perfect for adding flavor to your favorite fish or seafood. With the brightness of lime juice and the pungency of cilantro, this escabeche is sure to elevate any meal.
Ingredients:
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup olive oil
Instructions:
1. In a blender or food processor, combine lime juice, cilantro, garlic, ginger, salt, and pepper. Blend until smooth.
2. With the blender or food processor running, slowly add the olive oil in a thin stream until well combined.
3. Place your favorite fish or seafood (such as tilapia, shrimp, or cod) in a shallow dish. Pour the escabeche over the top, making sure it’s fully coated.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 30 minutes (plus marinating time)
Escabeche de Pollo with Garlic and Bay Leaves
This classic Mexican dish is a flavorful and aromatic chicken stew that’s perfect for any occasion. With the combination of garlic, bay leaves, and tender chicken, you’ll be hooked from the first bite.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 bay leaves
– 1/4 cup white vinegar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken thighs, bay leaves, vinegar, water, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the chicken is tender.
6. Remove the bay leaves and serve hot.
Cooking Time: 30-40 minutes
Escabeche de Verduras with Zucchini and Eggplant
Escabeche de Verduras is a classic Mexican condiment made with pickled vegetables, perfect for topping tacos, grilled meats, or serving as a side dish. This recipe combines the sweetness of zucchini and the earthiness of eggplant with a tangy vinegar-based sauce.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1 cup (250ml) water
– 1/2 cup (125g) granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine zucchini and eggplant slices.
2. In a separate bowl, whisk together vinegar, water, sugar, salt, pepper, and garlic until the sugar is dissolved.
3. Pour the vinegar mixture over the vegetable slices and let them sit at room temperature for 24 hours.
4. Strain the escabeche through a fine-mesh sieve into a clean container, discarding the solids.
5. Refrigerate for up to 2 weeks before serving. Garnish with fresh cilantro leaves.
Cooking Time: 24 hours
Escabeche de Camarones with Shrimp and Lime
This vibrant and zesty shrimp escabeche is a classic Mexican recipe that combines succulent shrimp, tangy lime juice, and flavorful spices. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine shrimp, lime juice, onion, jalapeño, garlic, and cumin.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
3. Just before serving, season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves and serve chilled.
Cooking Time: 30 minutes (includes marinating time)
Escabeche de Berenjena with Eggplant and Vinegar
A classic Spanish recipe, Escabeche de Berenjena is a tangy and flavorful side dish that pairs perfectly with grilled meats or as a topping for sandwiches.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 cup white vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the eggplant slices, vinegar, olive oil, garlic, and parsley.
2. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. Preheat oven to 375°F (190°C).
4. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
5. Roast the eggplant for 20-25 minutes, or until tender and lightly caramelized.
Cooking Time: 30 minutes – 1 hour
Servings: 4-6
Escabeche de Atún with Tuna and Green Olives
This classic Spanish recipe is a refreshing twist on traditional pickling, where tuna is marinated in a zesty mixture of green olives, onions, and spices. Perfect for a light and flavorful snack or appetizer.
Ingredients:
– 1 can of yellowfin tuna (drained and flaked)
– 1/4 cup of pitted green olives, sliced
– 1/2 red onion, thinly sliced
– 1/4 cup of white wine vinegar
– 1/4 cup of olive oil
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the tuna, green olives, and red onion.
2. In a small bowl, whisk together the white wine vinegar and olive oil.
3. Pour the dressing over the tuna mixture and stir gently.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle with parsley and season with salt and pepper to taste.
Cooking Time: 30 minutes (chilling time included)
Enjoy your delicious Tuna Escabeche with Green Olives!
Escabeche de Coliflor with Cauliflower and Turmeric
Escabeche de Coliflor is a classic Latin American condiment that’s both flavorful and versatile. This recipe adds a warm, aromatic twist with the addition of turmeric, perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Add cauliflower, cumin, turmeric, and cayenne pepper (if using). Cook for an additional 5-7 minutes, or until cauliflower is tender but still crisp.
4. Remove from heat and stir in lime juice, salt, and pepper.
5. Garnish with cilantro, if desired.
6. Let cool to room temperature before serving.
Cooking Time: Approximately 15-20 minutes.
Escabeche de Hongos with Mushrooms and Thyme
A flavorful and aromatic Spanish-inspired condiment, Escabeche de Hongos is a great addition to many dishes.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1/4 cup white wine vinegar
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and cook until caramelized, about 5 minutes.
3. Add the garlic and mushrooms; cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.
4. Stir in thyme leaves and vinegar. Season with salt and pepper to taste.
5. Reduce heat to low and simmer for 10-15 minutes or until the mixture has thickened slightly.
Cooking Time: 20-25 minutes
Escabeche de Remolacha with Beets and Orange Zest
Escabeche de Remolacha is a traditional Spanish condiment made with pickled beets, perfect for accompanying grilled meats, cheeses, or as a topping for sandwiches. This recipe adds a burst of citrus flavor from orange zest.
Ingredients:
– 2 large beets
– 1/4 cup white vinegar
– 1/4 cup olive oil
– 2 tablespoons sugar
– 1 tablespoon orange zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a saucepan, combine vinegar, olive oil, sugar, orange zest, salt, and pepper. Bring to a boil over medium heat.
5. Reduce heat to low and simmer for 10-15 minutes or until slightly thickened.
6. Add the beet slices to the escabeche mixture and let it cool to room temperature.
7. Refrigerate for at least 30 minutes before serving.
Cooking Time: 1 hour
Escabeche de Papas with Potatoes and Smoked Paprika
A classic Spanish-inspired recipe, Escabeche de Papas is a flavorful and spicy condiment made with boiled potatoes, smoked paprika, garlic, and olive oil. This recipe adds a rich and smoky twist to the traditional dish.
Ingredients:
– 4 large potatoes, peeled and halved
– 2 cloves of garlic, minced
– 1 teaspoon smoked paprika
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
Instructions:
1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, combine the cooled potatoes, garlic, smoked paprika, and olive oil.
4. Toss everything together until the potatoes are well coated with the mixture.
5. Season with salt and pepper to taste.
6. Let the Escabeche de Papas sit at room temperature for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None, as this is a condiment recipe.
Escabeche de Pimientos with Roasted Peppers and Garlic
This classic Spanish relish is a flavorful condiment made with roasted peppers, garlic, and vinegar. It’s perfect for accompanying grilled meats, cheeses, or using as a topping for sandwiches.
Ingredients:
– 4 large bell peppers (any color), roasted
– 3 cloves of garlic, minced
– 1/2 cup white wine vinegar
– 1/4 cup olive oil
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. Peel the roasted peppers and place them in a blender or food processor.
2. Add the minced garlic, white wine vinegar, olive oil, sugar, salt, and pepper.
3. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. Transfer the relish to an airtight container and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (roasting time), plus refrigerator time
Escabeche de Cebolla with Red Wine Vinegar and Oregano
Escabeche de Cebolla is a classic Spanish condiment made with caramelized onions, red wine vinegar, and oregano. This sweet and sour onion pickling recipe is perfect for topping grilled meats, sandwiches, or using as a side dish.
Ingredients:
– 1 large onion, thinly sliced
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– 2 sprigs of fresh oregano, chopped
– Salt and pepper to taste
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
2. Add the red wine vinegar, chopped oregano, salt, and pepper to the saucepan. Stir well to combine.
3. Reduce heat to low and simmer for an additional 10-15 minutes or until the mixture has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 35-40 minutes
Summary
Get ready to elevate your culinary game with these 18 flavorful escabeche recipes! This traditional Spanish condiment has gained popularity worldwide for its tangy and savory flavor profile. From classic fish and chicken dishes to innovative vegetarian and seafood options, there’s an escabeche recipe for every occasion. Discover new flavors with international twists, such as spicy Mexican and Mediterranean-inspired creations. Whether you’re a seasoned cook or just looking to add some excitement to your meals, these recipes will guide you in creating the perfect pickled dish for any time of year.