Fish Escabeche
54 mins (prep 30, cooking 24)
15 ingredients
4-6 servings
Good for lunch, a cold starter, a side dish. I like it atop a big salad. Keeps well in the fridge for almost a week. I've tried many types of fish and prefer tilapia for taste and texture. You can substitute the jalapeño pepper with a half red bell pepper.

Categories:  <-60-mins , lunch~snacks , easy , 3-steps-or-less , fish , appetizer , time-to-make ,
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Serving Size (82.9 g)
Servings 4
Amount per Serving
Calories 109.55 Calories from Fat 42.3
% Daily Value *
Total Fat 4.7g 28.92%
Saturated Fat 0.63g 12.54%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 752.29mg 125.38%
Total Carbohydrate 14.06g 18.75%
Dietary Fiber 1.46 g 23.37%
Sugars 0.24 g %
Protein 2.11g 16.88%
Vitamin A 116.81IU% Vitamin C 0.94mg%
Calcium 25.11mg% Iron 0.93mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
firm white fish fillets, large, jalapeno pepper, dried thyme, whole black peppercorns