Escabeche: Tangy Spicy Fish And Chicken Sauce

If you’ve even eaten seafood at a Caribbean restaurant you may have had the very popular topping called escabeche. Especially on the fried snapper and/or King Fish. It’s great on different types of seafood like salmon or shrimp and works well with chicken too!

1 Large yellow onion
1 Large red bell pepper; julienned
1 Large carrot; julienned
3 Large cloves of garlic roughly chopped
⅓ C extra virgin olive oil
⅓ C coconut oil
¼ C apple cider vinegar
¼ C lemon (or lime) juice
1 TB fresh chopped thyme
2 ts all spice kernels
¾ ts salt
1 ts sugar
1 habanero pepper finely chopped


1. Put coconut oil in a large frying pan on medium high heat with the onions, garlic, all spice, bell pepper and cook until tender (about 5 minutes).
2. Once onions are translucent add habanero, salt and sugar and allow to simmer for 15 minutes on low to medium heat.
3. Remove from heat, add vinegar are olive oil and stir in well.

Use immediately on crispy fried unbreaded fish or chicken or store in mason jar for future use.

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