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In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Philippines. The dish is known as escoveitch or escoveech fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots, and Scotch bonnet peppers overnight. The dish is common in Spain and has evolved with local modifications in the Spanish-speaking world.
It is well represented in Portugal, usually spiced with peppercorns, chilies, peppers, onions, garlic and sliced carrots. In international versions like in Peru, escabeche is usually poached or fried, then served cold after marinating in a refrigerator overnight or longer. Yucatán, specifically the city of Valladolid. It is prepared with turkey or chicken, which was marinated in a mixture of coriander leaves, salt, pepper, cumin, cloves, cinnamon, vinegar and garlic. Medieval Arab Cookery, Maxime Rodinson, A.
