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Mini Escabeche Cups

Mini Escabeche Cups

Mini Escabeche Cups

Looking for a fun party food?

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

Prep Time: 30 minutes

Cook Time: 24 hours

Total Time: 24 hours, 30 minutes

Category: Appetizers

Yield: 16

Mini Escabeche Cups


  • For Preparing the Fish:
  • 2 pounds tilapia filet
  • 1/2 cup flour, or slightly less
  • canola oil for frying fish
  • 1/2 cup olive oil
  • 1 large onion, cut in half, sliced into half moons- then cut in half again
  • 5 cloves garlic, peeled, lightly crushed
  • 1 carrot, peeled, sliced into thin slivers, cut into thirds
  • 1/2 teaspoon smoked Spanish paprika
  • coarse kosher salt
  • cracked black pepper
  • For Preparing the Marinade:
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 2 long red hot peppers, seeded, sliced, cut in half
  • Recommended Equipment: long glass Pyrex dish to evenly spread the fish for marinating, mini plastic appetizer cups and forks


  1. Preparing the Fish: Cube fish into small bite sized pieces, combine the paprika, a couple pinches salt and pepper and the flour then toss with the fish. Heat canola oil in a large size nonstick 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 over, around 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
  2. Preparing the Marinade: Add vinegar, water, thyme, bay leaf, and hot chili peppers to a saucepan, bring to a boil then simmer on low heat for ten minutes, turn off heat
  3. Pour olive oil into a medium sized saute pan, add onions, carrot, and garlic and cook until softened, around ten minutes, sprinkle in a pinch or two each of salt and pepper, stir, spoon mixture over the fish. Pour the hot marinade all over the fish, 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, adjust to taste. Just before serving spoon chilled Escabeche into small appetizer size cups along with mini appetizer forks.


adapted from Martha Stewart


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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.