Seafood Escabeche is a flavorful dish of marinated seafood, lightly cooked with peppers and onions, then steeped in a tangy vinegar and herb mixture.
How to Make Seafood Escabeche
Description
Seafood Escabeche is a flavorful dish of marinated seafood, lightly cooked with peppers and onions, then steeped in a tangy vinegar and herb mixture.
Ingredients
Instructions
Prepare the Vegetables
Peel and thinly slice the onion. Wash the red and yellow bell peppers, remove the seeds and slice them into thin strips. Mince the garlic finely. Set all the prepared vegetables in separate bowls (for easy access during cooking).
Tip: For an even texture, slice the vegetables uniformly so they cook evenly.
Prepare the Seafood
Rinse the mixed seafood (shrimp, fish, calamari) under cold water and pat it dry with paper towels. Check for any remaining shells or scales and remove them. Cut larger pieces of fish or calamari into bite-sized pieces to match the shrimp.
Tip: Make sure the seafood is completely dry to avoid excess liquid in the pan during cooking.
Cook the Vegetables
Heat the olive oil in a large skillet over medium heat. Once the oil is hot but not smoking, add the onions and cook for 2–3 minutes until they soften and become translucent. Add the red and yellow bell peppers, stirring occasionally and cook for 5 minutes. Finally, add the minced garlic and cook for 1 minute, ensuring it does not burn.
Tip: Stir constantly after adding the garlic to release its aroma without letting it brown too much.
Add the Seafood
Push the vegetables to the side of the skillet and place the seafood in the center. Sear the seafood for 1–2 minutes on each side until it begins to opaque. Mix the seafood and vegetables gently to combine.
Tip: Do not overcook the seafood at this stage; it will finish cooking with the vinegar later.
Add the Marinade
Pour the white vinegar into the skillet, followed by the dried oregano and ground cumin. Stir the mixture gently to coat the seafood and vegetables evenly. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook for 2–3 minutes, until the seafood is fully cooked and the vinegar reduces slightly.
Tip: Avoid boiling the vinegar, as this can make the dish overly sharp. Simmer gently for a balanced flavor.
Cool and Marinate
Transfer the cooked seafood and vegetables to a large, shallow dish or container. Let the mixture cool to room temperature, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: If you prefer a stronger tangy flavor, marinate the dish for a few hours or overnight.
Serve the Escabeche
Once chilled, remove the dish from the refrigerator and give it a gentle stir. Garnish with freshly chopped cilantro and serve with crusty bread for dipping.
Tip: For a fresh twist, squeeze a bit of lime juice over the escabeche just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 100mg34%
- Sodium 600mg25%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Large skillet, mixing bowl, sharp knife, cutting board
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