What Does Escabeche Mean in Cooking?

Escabeche (pronounced es-ka-BECH-ay) is a method of marinating and preserving ingredients, particularly fish and poultry, in a flavorful mixture of vinegar, oil, herbs, and spices. Its history can be traced back to ancient civilizations, but it gained popularity during the Moorish reign in Spain.

The Symphony of Flavors: The Escabeche Marinade

At the heart of any escabeche dish lies the marinade – a symphony of flavors that infuses the main ingredient with its signature tangy, aromatic taste. While recipes may vary, a typical escabeche marinade often includes the following components:

  1. Vinegar: The acidic element, often wine vinegar or apple cider vinegar, not only imparts a tangy taste but also acts as a preservative, extending the shelf life of the dish.
  2. Oil: Olive oil is commonly used, adding richness and a smooth mouthfeel to the marinade.
  3. Aromatics: Garlic, onions, and sometimes shallots are sautéed or lightly fried to release their enticing flavors into the marinade.
  4. Herbs and Spices: Bay leaves, peppercorns, thyme, and other herbs and spices are added to infuse the marinade with depth and complexity.
  5. Vegetables: Carrots, bell peppers, and other vegetables are often included in the marinade, adding both flavor and visual appeal.

The Escabeche Process: A Dance of Preservation and Flavor Enhancement

The escabeche technique not only imparts wonderful flavors to the main ingredient but also acts as a method of preservation. The dish is typically prepared in advance and allowed to marinate for several hours or even days, allowing the flavors to meld and intensify over time. This process not only results in a succulent and aromatic dish but also ensures that it can be enjoyed over an extended period.

Escabeche Around the World: A Global Gastronomic Adventure

While the roots of escabeche lie in Spain, this culinary technique has found its way into the hearts and kitchens of people around the world, each culture adding its distinctive twist to the classic recipe:

  1. Philippines: The Filipino version, known as “escabeche,” features fish or meat that is lightly fried before being marinated in a sweet and sour sauce that includes soy sauce, vinegar, sugar, and various spices. It is often served as a centerpiece during special occasions and celebrations.
  2. Peru: In Peru, “escabeche de pollo” (chicken escabeche) is a beloved dish made with marinated chicken, vegetables, and Peruvian yellow chili peppers, creating a delightful balance of flavors and a touch of heat.
  3. Mexico: Mexican escabeche focuses on pickling vegetables like jalapeños, carrots, and onions. This tangy and spicy condiment is a popular accompaniment to many Mexican dishes.

Use Escabeche in a Sentence

For tonight’s dinner, I plan to prepare a delicious escabeche using fresh mackerel, marinating it in a mixture of vinegar, onions, and spices to infuse it with delightful flavors.


Escabeche is more than just a culinary technique; it is a celebration of flavors, history, and cultural diversity. From its humble beginnings in Spain to its global influence, escabeche continues to enthrall food enthusiasts worldwide with its ability to transform simple ingredients into mouthwatering culinary masterpieces. So, the next time you wish to embark on a gastronomic journey that melds sweet, sour, tangy, and aromatic flavors, consider embracing the art of escabeche – a symphony of tastes that will leave a lasting impression on your palate and heart.