Escabeche

(Spanish) merinade, pickled

Escabeche

Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, the marinade, or a marinated salad of various vegetables. The dish is common in Spain and its fo...
Found on http://en.wikipedia.org/wiki/Escabeche

Escabeche

(Mexican) Pickled
Found on https://www.encyclo.co.uk/local/20118

Escabeche

A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to ...
Found on http://www.encyclo.co.uk/local/22282

Escabèche

a Provençal and southwestern preparation of small fish, usually sardines or rouget, in which the fish are browned in oil, then marinated in vinegar and herbs and served very cold. Also, raw fish marinated in lemon or lime juice and herbs.
Found on http://www.patriciawells.com/glossary/

Escabeche

Mixture of oil, vinegar, herbs and seasonings used to pickle jalapeños and other Mexican foods.
Found on http://www.mexgrocer.com/glossary.html

escabeche

sardines or marinated raw fish (vinegar or lemon juice and herbs)
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
No exact match found