Escabeche

Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked in an acidic sauce, and colored with paprika, citrus, and other spices. Ceviche is a closely related technique.

In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, or pork are common in Spain and Portugal. Eggplant escabeche is common in Argentina.