Shrimp Escabeche

August 24, 2010

Escabeche is poached fish that is marinated in an acidic mixture and usually served cold. It is popular in Spain and Central America. It is similar to its well-known cousin, ceviche, except that in this case the shrimp is thermally cooked. Ceviche only “cooks” the fish in citric acid.  This particular variation adds cucumber, mango and red onion, and is marinated in lime juice. It was perfect for last night when I wanted a light meal.

Light meal made with little effort, but marinades for a few hours.

Rating: 4-1/2 stars. The lime juice has much better and less harsh flavor than vinegar.  The mango was too sweet for my youngest son, but he was able to eat around the mango. I am definitely going to add this to my cookbook.

Rating: 4-1/2 stars.
Cost: $10.
How much work? Small.
How big of a mess?  Small.
Start at: 5:00 PM. Ready at: 8:00 PM.


1 lb large raw shrimp (about 30)
1/2 cup fresh lime juice (from 8 limes)
1/2 cucumber, halved lengthwise & cut crosswise 1/4 inch thick
2/3 cup chopped mango
1/2 cup finely chopped red onion
1 jalapeño, stem and seeds removed; finely chopped
1/4 cup plus 3 tablespoons chopped fresh cilantro
3/4 teaspoon of kosher salt (or course sea salt)
Ground pepper

  1. Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach all the shrimp until just cooked through, 1 1/2 – 2 minutes
  2. Carefully transfer the shrimp to the ice-water bath; let cool. Drain shrimp, and peel. Slice each shrimp in half.
  3. Toss shrimp with 1/2 cup of lime juice in glass bowl. Cover and refrigerate for 2 hours, covered, stirring halfway though.
  4. Drain away lime juice from shrimp into a separate bowl, reserving for step 5.
  5. In a large serving bowl, toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 3 tablespoons of lime juice, 3/4 teaspoon of kosher salt, and a pinch of pepper. Refrigerate for 30 more minutes.
  6. Toss again before serving.

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