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Recipe News: Relax in the kitchen! Two fuss-free recipes
Escabeche is a distant Spanish cousin of the Latin American favorite, ceviche, only in this case the fish is slightly cooked rather than raw, and instead of lime juice, the tart note is provided by vinegar. To get a smoky flavor, Brigit simply chars a few tomatoes under the broiler, then whizzes them up with some fire-roasted peppers, and marinates with the wine-steamed shrimp for 8 hours or overnight (this way, the flavors have a chance to get really cozy). The resulting dish is restaurant-level complex, and all she has to do when guests arrive is transfer to some pretty glasses.
