Typically, escabeche is prepared with fish, but modern applications include chicken, beef, and vegetables.
Escabeche is in the Inception stage. It’s considered a premium dish that can be found on mostly fine-dining menus and at ethnic independent concepts.
Jakob Layman
Atrium, a Los Angeles restaurant that debuted in October, serves a crispy whole fish with a blood orange escabeche marinade, carrot-turnip salad, cilantro and lime.
