On Mon, 12 May 2008 07:46:03 -0500, Conan The Librarian
wrote:


http://www.spain4uk.co.uk/eats/marinated_salmon.htm

Now this one is interesting, mainly because of the website. I didn't
examine the site, but "ceviche" isn't a peninsular Spanish dish, it's
from the Americas, but escabeche, (Moorish) cured/pickled/marinated
fish, is Spanish, so I'm not sure of what they mean to convey with
"ceviche de salmon."

FWIW, my mom used to make escabeche, and IIRC, the word itself
describes the marinade, even though it's rarely said that way. So it
would be "pescado (or whatever) en escabeche". She made it with
firm-fleshed fish (plus carrots, onions and ?) and poached the fish first.

Yeah, IME, one can "escabeche" whatever - chicken, fish, etc., and
AFAIK, the escabeche'ing comes post-cooking (with heat). IMO, it's only
relationship to ceviche is the fact that it involves soaking the fish
and the terms sound similar, I guess - see below

I'm wondering if someone didn't decide that the two words (ceviche
and escabeche) sound similar enough that they would try to link them
linguistically.

I think that may be exactly what's happened - someone in the UK or on
the continent knew, generally, what escabeche was and heard, again
generally, about ceviche, and somehow, the two wound up combined/mixed.
Obviously, one can call a dish whatever they wish, but what the posted
recipes produce is nothing like what would be recognized as "ceviche" in
the Americas, nor is it what most Spaniards (or anyone else familiar
with "traditional" escabeche) I know would recognize as "escabeche."

TC,
R


Chuck Vance