Escabeche – is a seafood dish, pre-pickled. Small fish or seafood first fried, while preparing spices for the marinade. Then seafood is poured with vinegar-based spicy marinade, and leave to cool for a long time. Share with friends: 
Time: 35 minutes plus pickling time Difficulty: easy Servings: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. peeled and cut medium-sized shrimp (21 – 25 pcs. 450 gr.)
- 1/3 Art. olive oil plus 2 tbsp. l
- Salt and ground black pepper
- 1 large head peeled and sliced into thin rings red onion
- 4 sliced garlic cloves
- 2 thin sliced serrano chili peppers
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tbsp. white wine vinegar
- 2 bay leaves
- 8 branches of cilantro
- 1/2 tbsp. thinly sliced radish
- 3 tbsp. l torn pieces of cilantro leaves
Recipes with similar ingredients: shrimp, red onion, garlic, chili pepper, cumin, mustard seed, bay leaf, radish, wine vinegar, cilantro
Recipe preparation:
- Preheat the grill to high heat. Stir in a bowl shrimp with 2 tbsp. l olive oil and 1/2 tsp. salt and pepper. Grill the shrimp for 1 – 2 minutes. on each side or up readiness. Transfer the shrimp to a clean medium bowl. size.
- In a medium-sized saucepan over medium heat, heat 1/3 tbsp. olive oil. When the oil is warm, put onion, garlic, Serrano chilli and sauté until tender. Add cumin seeds and mustard and cook a minute. Pour in the vinegar, put the bay leaves cilantro and bring the mixture to a boil. Remove from heat, fill immediately shrimp and mix.
- Allow to cool to room temperature, cover and place in refrigerator for at least 8 hours or overnight, stirring a little times during this time. Put the escabée with a slotted spoon on a dish and garnish with sliced radish and cilantro leaves.
