escabeche

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• UK: /ˌɛs.kəˈbɛtʃ.ɪ/
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• US: /ˌɛs.kəˈbeɪ.tʃeɪ/
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• US: /ˌɛs.kəˈbeɪʃ/
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• Philippines: /ʔɛs.kɐˈbɛ.tʃɛ/
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• rhymes with (UK) -ɛtʃi
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• rhymes with (US) -eɪʃ
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Unadapted borrowing from Spanish escabeche, from Andalusian Arabic اَلسُّكَّبَاج (assukkabáj), from Arabic اَلسِّكْبَاجَة (as-sikbāja), feminine of سِكْبَاج (sikbāj), from Middle Persian [script needed] (*sḵbʾk' /⁠*sikbāg⁠/) (whence Persian سکبا (sekbâ)). Possibly related to ceviche. Doublet of caveach and sikbaj.

15 source translations are retained for this English entry.

• Arabic: سِكْبَاج أَنْدَلُسِيّ (sikbāj ʔandalusiyy) — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Catalan: escabetx — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• French: escabèche — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Galician: escabeche — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Italian: scapece — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Italian: scabeccio — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Italian: carpione — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Japanese: 南蛮漬け (nanbandzuke) — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Japanese: エスカベーシュ (esukabēshu) — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Japanese: エスカベーチェ (esukabēche) — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Occitan: escabècha — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Portuguese: escabeche — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Spanish: escabeche — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Tagalog: lampahan — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold
• Tagalog: eskabetse — a dish of fish (or sometimes chicken) first fried then marinated in a spiced vinegar and served cold