Bubba
Oct 23, 2005, 5:33 PM
Post #3 of 6
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"A legacy from the Arabs, it is a way of sauteing and marinating fish or fowl with lemon or vinegar to preserve it. Originally escabeches were made along the Mediterranean coast, using the local fish; gradually they moved inland and today they are a specialty of Northern Castile. The word comes from the Arab sikbaj, a word of persian origin meaning acid food, as mentioned in the book Thousand and One nights."
From Marimar Torres' The Spanish Table.
Marimar does not mention "ceviche", Rolly, but we can safely assume it has the same origin.
In South Alabama, we preferred straight bourbon whisky over lemon and vinegar in the daily pickling ritual. In fact, it is well known that, if a South Alabama boy dies after 10:00PM, there is no need to inject additional embalming fluid prior to burial.
(This post was edited by Bubba on Oct 23, 2005, 8:35 PM)
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