This was a fun appetizer I originally made for new years eve last year. But instead of making it with snapper I used hamachi in the original recipe. Everyone loved it! One guest couldn't get enough she kept coming back for seconds and thirds +++. The is a quick version of escabeche. I haven’t really thought about serving this again but with the summer heat coming I thought it is a great dish to serve that is refreshing and delicious. It is something that is simple, doesn’t take that long and it can last for weeks in the refrigerator ( the vegetable portion). Here is the recipe I hope you enjoy it!

1 lb of red snapper sliced thin (nigiri style)


1/4 cup each sherry vinegar, apple cider, and rice wine

1 cup olive oil

3 shallots or 1/2 red onion brunoise

1/4 cup of capers and some of the juice

2 jalapeños brunoise

1 red, yellow, and orange bell pepper brunoise

1-2 tbsp of salt

1 garlic clove minced

1-2 tbsp of chopped dill

Dill and micro greens to garnish

For the escabeche,

In a small pot add all the vinegars, juice from the capers, and 1 tbsp of salt. bring to boil. Meanwhile place all the vegetables, capers, garlic in to a heat proof bowl. Once the vinegar comes to a boil and the salt is dissolved pour the vinegar over all the vegetables. Then add the oil and probably another tsp or two of salt. Let it cool completely and then add chopped dill.

To Finish,

I took store bought sardines and emptied them out of the fish, washed them and used them as my plate. Place 4 to 5 pieces of snapper in the bottom of the tin. Season them with salt. Then take spoonfuls of the escabeche and spoon all over the fish. Top with micro greens and dill. Side note: the longer you leave the escabeche on the fish the more it change the texture (not a bad thing) from the vinegar. I would say to let it sit about 3-5 minutes before you serve it that way the flavors can marinate together, but you can wait as long as an hour if you would like. Serve and enjoy!

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