Comments on: Chillo en Escabeche (Red Snapper in Escabeche Sauce)

By: Chris

Chris — Sun, 30 Jan 2011 00:52:03 +0000

Thank you so much for this recipe- it is the best one i have tried for escabeche, usually they can be a bit nasty and acidic, this one is great and tastes amazing.

By: micaela

micaela — Wed, 17 Mar 2010 21:33:45 +0000

let’s just say I learned the hard way why some recipes say to use a non-reactive [something]… the perils of learning to cook on your own!

By: Chris

Chris — Sat, 06 Mar 2010 17:01:45 +0000

Thank you for looking out for us fish-o-phobes. I am going to try to use some of the sauce as a marinade for grilled chicken breasts. Once it’s cooked, I’ll slice it up fajita style and add some more of the escabeche sauce in a wrap.

If that doesn’t work, I’ll try it like your snapper method but use grilled chicken instead. Dang….I’m all hungry now.

By: lydorin

lydorin — Fri, 05 Mar 2010 19:24:44 +0000

This is delicious!! thanks for sharing the greatness of PR foods with your readers all around. I would go to Guavate when i snuck away (los guineitos!!!)… i still sneak everytime i visit.

By: Meseidy

Meseidy — Fri, 05 Mar 2010 18:45:15 +0000

Thanks for the recommendation, I didn’t even think about the pan.

By: micaela

micaela — Fri, 05 Mar 2010 18:42:11 +0000

yum, I love escabeche too and have been craving it… guineitos en escabeche, must prepare soon!!! Hey, I would recommend you specify that the stuff should be placed in a glass dish due to the vinegar. Some kitchen novices may not realize there’s enough vinegar in there to react with a metal pan, and leech off-flavors from a plastic container. Other than that, love the recipe and already shared it on FB.

Oh, and I used to head to Dorado after class, LOL! Great minds, eh? There was this place on the malecon, you could order fried marlin and fried root veggies by the pound… zOMGz, sooooo good!!! My friends and I would stuff our faces after a few hours of swimming and working on our tans.