Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.

[3] Fish and other seafoods like shrimp and lobster are marinated in a sauce of vinegar, onions, carrots, chayote, pimento and Scotch bonnet peppers.

It is well represented in Portugal, frequently by the name Molho à Espanhola ("Spanish sauce"), usually spiced with peppercorns, chilis, peppers, onions, garlic and sliced carrots.

The acid in the marinade is usually vinegar but can include citrus juice (a common conservation technique—a pH of 4 or lower effectively stops rotting).

[6] In José Rizal's July 1892 Dapitan exile, the letters in his novels mentioned fish escabeche as part of merienda cena, including tinolang manok, tsokolate, suman malagkit, tinagaktak, Leyte's salvero, a Pan Bisaya.