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.
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