A dish of marinated fish or meat, cooked and then marinated in an acidic mixture of vinegar, oil, and spices, served cold as an appetizer or light meal.
From Spanish 'escabeche,' derived from Arabic 'al-sikbāj,' meaning 'acid food with vinegar.' The technique was brought to Spain by the Moors and spread throughout the Spanish Empire, adapting to local ingredients in each region.
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