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Portugal · Food

Escabeche de Cavala

40 min
350 kcal
4 servings

By eatmundo · August 3, 2026

Escabeche de Cavala🇵🇹AI-generated image

Same ingredients, elsewhere in the world

12 matches

Dishes from other countries' kitchens, made from the same core ingredients as Escabeche de Cavala. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cooked then marinated4 recipes from 3 countriesSee all 12 matches

Escabeche de Cavala is a traditional Portuguese way of preserving and flavoring mackerel using a tangy, vinegary marinade. This dish is usually served cool.

According to eatmundo's ingredient comparison, the closest dish to Escabeche de Cavala from another cuisine is Fabes con Almejas (Spain): the two share 59% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Season the 4 mackerel fillets with salt and grill them in a pan with 20ml of olive oil until golden and just cooked through, about 3 minutes per side.

  • 2

    Remove the fillets and set aside in a shallow serving dish while you prepare the escabeche sauce.

  • 3

    Thinly slice the onions and mince the garlic, then sauté them in the same pan with the remaining olive oil over medium heat.

  • 4

    Add the bay leaf and paprika to the pan, stirring for 30 seconds until the aroma is released without burning the spice.

  • 5

    Deglaze the pan with the vinegar and 50ml of water, letting it bubble for 2 minutes to meld the flavors into a sharp sauce.

  • 6

    Pour the warm escabeche sauce evenly over the grilled mackerel and allow it to cool completely before serving, as the flavors mature significantly.

Frequently Asked Questions

What is Escabeche de Cavala?

Escabeche de Cavala is a Portuguese dish consisting of grilled mackerel marinated in a vinegary sauce with onions, garlic, bay leaves, and paprika. It is typically served cold or at room temperature as a main course or appetizer.

How long should it marinate?

For the best flavor, let it cool and rest in the refrigerator for at least 2 hours before eating.

Can I use other fish?

Yes, sardines or horse mackerel (carapau) are also excellent alternatives for this escabeche style.

Why is it served cool?

The vinegar and onion marinade needs to penetrate the fish flesh, which happens perfectly at room temperature or slightly chilled.

What should I serve with this?

Crusty sourdough bread is the best partner to soak up the sharp, delicious escabeche sauce.

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