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Mini Escabeche Cups


Looking for a fun party food that might be a real hit with your crowd? Mini Escabeche Cups might just fit the bill.

A colorful, tasty bite, the Mini Escabeche Cups are oh so easy to prepare in advance. Separately cooking up the fish cubes and a vegetable combination, the dish is topped off with a vinegar based mixture all prepared the day before, then simply chilled marinating for the next twenty-four hours. This leaves you only filling the cups just before your special event, well, along with stuffing in some cocktail style forks or picks for digging in. Enjoy.

Mini Escabeche Cups
Serves 16
Use a long glass pyrex type dish to evenly spread the fish then marinate for twenty-four hours before serving Plastic appetizer cups and mini forks may be found at most any party store
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Prep Time
1 hr
Total Time
25 hr
Prep Time
1 hr
Total Time
25 hr
  1. 2 pounds tilapia filet
  2. 1/2 cup flour, or slightly less
  3. canola oil for frying fish
  4. 1/2 cup olive oil
  5. 1 large onion, cut in half, sliced into half moons- then cut in half again for small quarter moons
  6. 5 cloves garlic, peeled, lightly crushed
  7. 1 carrot, peeled, sliced into thin slivers
  8. 1/2 teaspoon smoked Spanish paprika
  9. coarse kosher salt
  10. cracked black pepper
For the Marinade
  1. 1 cup white wine vinegar
  2. 1/2 cup water
  3. 6 sprigs fresh thyme
  4. 1 bay leaf
  5. 2 long red hot peppers, seeded, sliced, cut in half
  1. Cube fish into small bite sized pieces. Sprinkle paprika, a couple pinches salt and pepper into the flour then toss with the fish. Heat the oil in a large size saute pan, add fish a batch at a time to avoid crowding and cook fish on medium high heat until just cooked and golden all around, about 3-5 minutes. Transfer cooked fish to a paper towel lined plate to absorb grease then transfer to a long glass dish evenly spreading the cooked fish cubes. Add vinegar, water, thyme, bay leaf, hot chili peppers to a saucepan, bring to boil then simmer on low heat for ten minutes, turn off heat. Meanwhile, pour olive oil into a warmed medium sized saute pan, add onions, carrot, and garlic and cook until softened, around ten minutes, sprinkle in a good pinch or two each of salt and pepper, stir, spoon mixture over the fish. Pour the hot marinade all over the fish mixture, cover, refrigerate for twenty-four hours. Gently stir through Escabeche, stir in a couple good pinches salt and a few grinds of pepper, stir again, check seasoning, adding more salt to taste. Spoon Escabeche into small appetizer size cups and mini appetizer forks.
Adapted from Martha Stewart's Hors d'Oeuvres
Adapted from Martha Stewart's Hors d'Oeuvres
Spiced Peach Blog http://spicedpeachblog.com/


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  1. Posted August 24, 2016 at 7:37 pm | Permalink

    So sweet! I’d feel like I was at a catered event with those on offer. Beautiful!
    Teresa recently posted…Cook the Book Fridays – Cherry Tomato CrostiniMy Profile

  2. Joanne C.
    Posted August 25, 2016 at 9:45 am | Permalink

    These are beautiful Peg!

  3. Posted August 25, 2016 at 11:36 am | Permalink

    I have never had anything like this before Peggy, looks amazing, I know that I would love this!!
    cheri recently posted…Summer Garden Tart with Feta and Kalamata OlivesMy Profile

    • Posted August 26, 2016 at 8:17 am | Permalink

      Thanks Cheri! I suspect you would love this too, looks so pretty at a party, tastes so good, and so easy to prepare in advance! Love your Summer Garden Tart too!

  4. mary h hirsch
    Posted August 26, 2016 at 4:50 pm | Permalink

    The best thing about this – it looks easy and the result is pretty. Love the do-ahead part of it. Martha Stewart’s Hors d’Oeuvres book is my favorite app cookbook.

    • Posted August 28, 2016 at 1:15 pm | Permalink

      Thanks so much Mary! So easy, pretty, and delish! A real hit! I haven’t looked at the Martha Stewart Hors d’Oeuvres for years and I cannot believe I forgot it on the shelves for I do think it is one of the best cookbooks ever, ever! Really, it is so comprehensive with so many shoots coming out of it adaptable for even more current trends. I’ll not let it go by me for so long again! Talk to you soon. Big Hugs Your Way!

  5. Posted August 28, 2016 at 7:20 am | Permalink

    These are great Peggy. Any suggested swap for the tilapia? Not a fan.
    Kelly recently posted…Happy Birthday Dad!My Profile

    • Posted August 28, 2016 at 1:08 pm | Permalink

      Hello Kelly! Welcome Home! I’ve missed you but have so enjoyed your travels in Spain and Portugal! Hope everything was as wonderful as your Instagram pics and I’m looking forward to reading more about your journey in the weeks ahead! I’m not so much a fan of tilapia these days either mostly due to farming aspects and nutrition but among my choices this was the most beautiful choice for it’s purposes. You can use other fish for this dish including flounder, or sea bass, or sole. Enjoy and see you soon! Big Hugs!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.