I love escabeches. I really do. Not only they’re quick and easy to cook. I also find them delicious. And since they keep perfectly well in the fridge for days, they are a terrific choice when planning your weekly tupperware menu.
The escabeches are one of the crown jewels of Spanish gastronomy and a fantastic contribution from our cuisine to the rest of the world. We’ve already sang the praises of escabeches before. But in case you are new to this term, you can read everything about them in this post.
Fish escabeches are excellent. A sort of Spanish-style ceviche if you want, although I do believe this recipe has enough personality of its own to need no comparisons.
Of course you might have heard of ‘tuna in escabeche’ if you’re a regular of Spanish tapas bars, where is easy to find it served on its own, with some piquillo peppers or as part of a banderilla. But although admittedly less conventional, this wild trout in escabeche recipe will make your mouth water, so let’s get on with it and start cooking!
Note: this one here is a slightly simplified version of a recipe from the great Basque chef Martín Berasategui, who for those following this website, is a great source of inspiration for us.