| Information | |
|---|---|
| has gloss | eng: Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish cuisine, Panamanian cuisine, Peruvian cuisine, Puerto Rican cuisine, Mexican cuisine, and popular in Catalan cuisine, Portuguese cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with other foods than fish and meats, for example green bananas (Puerto Rico), jalapeño peppers (Mexico), etc. |
| lexicalization | eng: escabeche |
| instance of | (noun) flavorful relish or dressing or topping served as an accompaniment to food sauce |
| Meaning | |
|---|---|
| French | |
| has gloss | fra: Lescabèche est une sauce typiquement méditerranéenne, à base dail et de vinaigre. Elle est servie avec des poissons grillés ou frits. Elle relève aussi des légumes à la vapeur : carottes, courgettes, pour composer une entrée. |
| lexicalization | fra: Escabeche |
| lexicalization | fra: Escabèche |
| Italian | |
| has gloss | ita: Con escabeche si intende sia il procedimento per la conservazione di alimenti sotto aceto, che il prodotto ottenuto. Il metodo per processare un alimento in escabeche rientra nelle operazioni denominate in cucina come marinatura e la tecnica consiste basicamente nel pre-cucinare lalimento in aceto, olio doliva fritto, vino, alloro e pepe in grani. È la trasformazione di un procedimento di origine araba. |
| lexicalization | ita: escabeche |
| Dutch | |
| has gloss | nld: Escabeche is een gerecht dat doorgaans bestaat uit een schotel van gepocheerde of gebakken vis, welke voor het opdienen wordt gemarineerd in een zuur mengsel. Deze zure marinade is meestal azijn, maar kan ook bestaan uit het sap van citrusvruchten. Het marineren gebeurt gedurende een of meer nachten in de koelkast. Het gerecht wordt dan ook koud geserveerd. |
| lexicalization | nld: Escabeche |
| Castilian | |
| has gloss | spa: Se denomina escabeche al método para la conservación de alimentos en vinagre, y al producto obtenido. El método para procesar un alimento en escabeche está dentro de las operaciones denominadas en cocina como marinado, y la técnica consiste básicamente en el precocinado mediante un caldo de vinagre, aceite frito, vino, laurel y pimienta en grano. Es la transformación de una preparación de la cocina árabe. |
| lexicalization | spa: escabeche |
| Media | |
|---|---|
| media:img | Bonito escabeche (tapa).jpg |
| media:img | Escabeche de Caballa-10.jpg |
| media:img | Escabeche.jpg |
| media:img | Trucha en escabeche.jpg |
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