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Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500′s. It is a typical Mediterranean cuisine and which made out of poached or fried fish then marinated in an acidic mixture like vinegar or any citric juice before serving. Having said that this recipe is not exclusive to fish but chicken, rabbit and pork can be used but in Philippines fish is the only choice. The dish is not only found in Spain and Philippines but Panama, Peru, Puerto Rico and Mexico have their own variations.
Due to the size of fish commonly used, this dish is usually served during special occasions such as birthdays and fiesta. A common centrepiece dish which usually replaces the more expensive…
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