Skip navigation
Flavor of the Week

Flavor of the Week: Escabeche embraced by fine-dining restaurants

The lesser-known cousin of ceviche has grown in U.S. menu mentions by 80%

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 an acidic marinade and served cold or at room temperature.

It’s a term used in the Mediterranean, particularly Spain, as well as Latin America and the Caribbean.

It’s a premium dish that is gaining traction in the United States, particularly at fine-dining restaurants and ethnic independent concepts. Escabeche’s appearance on menus has increased by 80% over the past four years.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.