Panamanian Escabeche de Corvina Recipe with White Vinegar and Spices

Escabeche de Corvina

Panamanian Escabeche de Corvina Recipe with White Vinegar and Spices
Region / culture: Panama | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4


Escabeche de Corvina
Escabeche de Corvina

Escabeche de Corvina is a traditional Spanish dish that features white fish marinated in a tangy vinegar-based sauce. This dish is perfect for a light and refreshing meal, especially during the warmer months.


Escabeche de Corvina has its roots in Spanish cuisine, where it was originally made with sardines or mackerel. Over time, the recipe evolved to include white fish such as corvina, which is a popular choice for its mild flavor and firm texture.


How to prepare

  1. Season the fish with garlic salt, paprika, white pepper, and curry powder.
  2. Dip the pieces in flour and fry them in hot oil until lightly browned.
  3. Drain and place in a glass bowl or Pyrex dish.
  4. Remove the fish from the oil and add the garlic, pepper, and onion slices. Cook for 3 to 5 minutes.
  5. Place the vegetables in a bowl and add vinegar, water, salt, bay leaf, and paprika.
  6. Mix well.
  7. Pour this mixture over the fish and let it cool.
  8. Cover with plastic wrap.
  9. Place in the refrigerator for 24 hours.
  10. Serve cold.


  • You can use different types of white fish such as sea bass or snapper in place of corvina.
  • Add olives or capers to the marinade for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to season the fish well before frying to enhance its flavor.

- Be careful not to overcook the fish, as it can become tough and dry.

- Marinating the fish for at least 24 hours allows the flavors to fully develop and infuse into the fish.

Serving Suggestions

Serve Escabeche de Corvina with a side of rice or crusty bread to soak up the delicious marinade.

- Garnish with fresh herbs such as parsley or cilantro for a pop of color and flavor.

Cooking Techniques

Frying the fish before marinating helps to seal in the juices and create a crispy exterior.

- Marinating the fish for at least 24 hours allows the flavors to fully develop and infuse into the fish.

Ingredient Substitutions

If you don't have corvina, you can use any other firm white fish such as cod or halibut.

- Substitute apple cider vinegar for white vinegar if desired.

Make Ahead Tips

Escabeche de Corvina can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve Escabeche de Corvina in a glass dish or on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair Escabeche de Corvina with a crisp white wine such as Sauvignon Blanc or Albariño for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- To reheat, gently warm the dish in a skillet over low heat until heated through.

Nutrition Information

Calories per serving

320 per serving


23g per serving


12g per serving


30g per serving

Vitamins and minerals

This dish is rich in vitamin C, thanks to the vinegar and peppers used in the marinade.

- It also provides a good amount of potassium and magnesium from the fish and vegetables.


This recipe contains fish and may not be suitable for those with seafood allergies.


Escabeche de Corvina is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.


Escabeche de Corvina is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its tangy marinade and tender white fish, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, when I stumbled upon a quaint little fishing village while on a road trip with your grandfather. As we wandered through the narrow streets lined with colorful houses and bustling markets, the tantalizing aroma of fresh seafood wafted through the air.

We found ourselves drawn to a bustling market where fishermen were unloading their daily catch. One particular fish caught my eye – a beautiful corvina, its shimmering scales reflecting the sunlight. I struck up a conversation with one of the fishermen, who kindly shared with me his family recipe for Escabeche de Corvina.

I watched intently as he effortlessly filleted the fish, his hands moving with precision and skill. He then proceeded to marinate the fish in a flavorful mixture of vinegar, garlic, onions, and a medley of spices. The smell that wafted from the pot was intoxicating, and I knew I had to try my hand at recreating this dish at home.

Back in our cozy little kitchen, I set to work gathering the ingredients for the Escabeche de Corvina. I carefully prepared the fish, taking care to remove any bones and skin. As I marinated the fish in the fragrant mixture of vinegar and spices, the familiar smells of my childhood flooded back to me – the comforting aroma of my mother’s cooking, the laughter of my siblings as we gathered around the dinner table.

As the fish cooked slowly on the stove, I couldn’t help but feel a sense of pride and accomplishment. The recipe was simple yet elegant, a testament to the ingenuity and resourcefulness of the fishermen who had passed it down through generations.

When your grandfather took his first bite of the Escabeche de Corvina, his eyes lit up with delight. He declared it to be the best fish dish he had ever tasted, and I couldn’t help but agree. The flavors were bold and complex, the fish tender and flaky. It was a dish that spoke of tradition and heritage, of a simpler time when meals were made with love and care.

Over the years, I have made this recipe countless times, tweaking and perfecting it to suit my tastes. I have shared it with friends and family, passing on the story of how I first discovered it in that little fishing village all those years ago. Each time I make Escabeche de Corvina, I am transported back to that sunny day, surrounded by the sights and sounds of a bustling market, the taste of the sea lingering on my lips.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with a sense of gratitude for the experiences and people that have shaped me into the cook I am today. Cooking has always been a way for me to connect with my past, to honor the traditions and stories that have been passed down to me.

And so, as I prepare to make another batch of Escabeche de Corvina for dinner tonight, I do so with a heart full of memories and a soul nourished by the simple pleasures of good food and good company. The recipe may have come from a chance encounter in a faraway village, but its flavors will always remind me of home.


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