A fusion of Flavors: Escabeche de Pescado

A fusion of Flavors: Escabeche de Pescado

The well-known Peruvian dish Escabeche de Pescado represents a fusion of world cuisines as it does not originate in Peru, it was brought by the Spaniards in the times of conquest. In reality, the origins derive from the Arab lands. In fact, its name comes from "sikbag" which is pronounced as "iskebech" and in Arabic it refers to the conservation of foods in vinegar (pickling).

It’s one of the most typical dishes of the Peruvian coast, it became very popular as the locals infused it with their own products such as yellow pepper, as well as a variety of meats and fish. That’s when the Escabeche de Pescado (Pickled Fish) was born! You can also prepare it using  seafood, chicken, and duck, but fish is the most traditional.

It is a colorful dish prepared with fried fish mixed with vegetables dipped in Peruvian chili sauces and vinegar, often served on a lettuce leaf and sweet potato, hard-boiled egg, olives and oregano as companions. The most innovative is a combination of pickled fish with another typical dish, la causa limeña (cold potato appetizer).

The dish is consumed cold and a preferred meal during the warm summer evenings. The Escabeche de Pescado is one of the traditional specialties most requested by diners in the Peruvian coastal restaurants.


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