This Escabeche recipe with Red Snapper is an easy appetizer that is not only delicious but fun as well. Escabeche is a latin word for pickle
So typically when you talk about escabeche you might refer to fish that has been cooked and preserved in this pickle.
In this red snapper recipe the longer you leave the fish in the pickle the more "cooked" the snapper will become. I originally made for new years eve. But instead of making it with red snapper I used hamachi in that version of the recipe.
Everyone loved it! One guest couldn't get enough she kept coming back for seconds and thirds +++. The is a quick version escabeche . I haven’t really thought about serving this again but with the summer heat coming I thought it is a great dish to serve that is refreshing and delicious.
It is something that is simple, doesn’t take that long and it can last for weeks in the refrigerator ( the vegetable portion). Here is the recipe I hope you enjoy it\
Red Snapper Escabeche
Escabeche
- 1 lb red snapper (thinly sliced )
- 1/4 cup sherry vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup rice wine vinegar
- 1 cup olive oil
- 1/3 cup red onion (or shallot brunoise)
- 1/3 cup each red, yellow, orange bell pepper (brunoise)
- 1/4 cup jalapeno (brunoise)
- 1 clove garlic (minced)
- 2 tbsp dill (chopped)
- 1 tbsp salt (plus more if need be)
Garnish
- 2 tbsp dill (and micro greens)
How to make escabeche
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In a small pot add all the vinegars, juice from the capers, and 1 tbsp of salt. bring to boil. Meanwhile place all the vegetables, capers, garlic in to a heat proof bowl.
Once the vinegar comes to a boil and the salt is dissolved pour the vinegar over all the vegetables. Then add the oil and probably another tsp or two of salt. Let it cool completely and then add chopped dill.
To finish
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I took store bought sardines and emptied them out of the fish, washed them and used them as my plate. Place 4 to 5 pieces of snapper in the bottom of the tin.
Season them with salt. Then take spoonfuls of the escabeche and spoon all over the fish. Top with micro greens and dill. Side note: the longer you leave the escabeche on the fish the more it changes the texture (not a bad thing) from the vinegar.
I would say to let it sit at least 5 minutes before you serve it that way the flavors can marinate together, but you can wait as long as an hour or more if you would like. Serve and enjoy!
