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Escabeche is a typical Mediterranean cuisine which refers to a dish that is usually served cold after marinating in an acidic mixture in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. It is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The dish is also known as "escoveitch" or "escoveech fish" in Jamaica, as "escabecio", "scapece" or "savoro" in Italy, "savoro" in Greece and "scabetche" in North Africa. |
Serves 6-8
30 minutes
124 kcal per serving
Ingredients
- Juice of 3 limes
- 5 spring onions, thinly sliced
- 1 tbsp tomato paste
- Large pinch dried oregano
- 300 g ripe tomatoes, finely chopped
- 1 green chilli, seeded and finely chopped
- 400 g cooked, peeled prawns
- 2 ripe avocados, peeled and cubed
- 3 tbsp coriander, chopped
Method
- In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli.
- Mix well, season with salt and pepper, then cover with cling film and keep it in the refrigerator to marinate.
- Defrost the prawns and pat dry with kitchen paper.
- Just before serving, add the prawns, avocados and coriander to the sauce and mix well.
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