The word escabeche is the Spanish word for ceviche. In the Philippines, it originally meant pickled fish. The 1919 cookbook ‘Aklat ng Pagluluto’ (literally “book for cooking”), which documented, preserved, and translated into Tagalog the European-influenced dishes in the Philippines, describes the method for preparing escabeche de pescado. For another good read, check out ‘Memories of Philippine Kitchens’ by Amy Besa and Romy Dorotan. Escabeche - a perfect dish for special occasions, and for any family & friends gatherings. It’s delicious with steamed rice - sure to be a crowd favorite with its colorful bell peppers and sweet n sour sauce. 🐟🥕🧡 whole grilled rainbow trout / heirloom carrots red bell peppers / scallions / fennel / sweet n sour sauce dairy free. gluten free. #escabeche #filipinofoodmovement #musangseattle