Escabeche
This escabeche is a simple recipe that can be used as a marinade or as a topping on your favorite fish, meat or vegetable.
Smash <quantity>1<unit>clove</unit></quantity> of garlic and peel
Cut <quantity>1</quantity> orange in half
Cut <quantity>1</quantity> lime in half
Cut both ends off of <quantity>1</quantity> onion. Cut in half and peel
Thinly slice the onion
Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a pan over medium heat
Add the garlic to the pan
Add the onions and toss. Cover the pan until the cover is completely steamed
Add <quantity>2<unit>tsp</unit></quantity> of vinegar and <quantity>½<unit>tbsp</unit></quantity> of white wine. Cover the pan for 5m until the onions are tender
Add salt to taste
Squeeze the juice from <quantity>1</quantity> orange
Squeeze the juice from <quantity>1</quantity> lime
Cook, while stirring, until most of the liquid is reduced and the onions are almost transparent
Remove the onions from the pan
The escabeche is ready!
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