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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

Servings: 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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