Escabeche of Vegetables

Cold Braised Vegetables in Vinegar Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

All around the Mediterranean, escabeche is a prized method of preserving food, mainly fish, in a two-part process that goes back at least to the medieval Arabs, who brought it to Europe from wherever they found it. Step one is frying the food in olive oil. Step two is immersing it in a vinegar sauce.

The word “escabeche” may be a linguistic ancestor to ceviche, that New World preparation of raw fish “cooked” heatlessly in acid citrus juice. We know that “escabeche” itself goes back