Escabeche is an ancient dish with Persian origins and arrived in Spain with the Moors, who made enormous contributions to Spanish cuisine and culture.
Today, it's a dish typical in Mediterranean cuisine, but the Spaniards brought it to America. Traditionally created to preserve fish and some meats, the method evolved to maintain vegetables as well.
There's nothing like making escabeche at home. It's an easy and fun recipe. You can check the level of acidity and how it changes the taste of the food. Use a glass or porcelain vessel for the preparation, but certainly not plastic. Metal is not recommended, either.
When making escabeche, we brown the fish only, not fry it. Be careful with the time and proportions. The amount of oil should be small; otherwise, you will notice it in the escabeche.
You'll need capers and olives. Both contribute salt and acid and thus raise the flavor level for the sauce and, consequently, the fish. Swordfish has a firm flesh, so it is ideal for this preparation since its flesh will stand up well to the acid.
When plating the escabeche, be sure that the capers and olives are evenly distributed to make the flavor uniform. The peppers are also more than a pretty addition: Their main purpose is to add flavor and acidity to the mix. Garnish with a small cracker to enjoy the delicious sauce.