Escabeche Recipe

Escabeche RecipeCourse: Main Entree
Prep Time: 10 mins
Cook Time: 25 mins
Total Cook Time: 35 mins
Cuisine: American Cuisine
Skill Level: Medium
Recipe Servings: 2


  1. 30 gms babycorn
  2. 30 gms carrot
  3. 20 gms water chestnuts
  4. 15 ml coconut milk
  5. 20 gms pineapple
  6. 0.5 gms negi (welsh onion)
  7. 0.5 gms red quinoa
  8. 2 gms himalayan salt
  9. 0.5 gms black pepper
  10. 20 gms sweet corn
  11. 30 coriander green
  12. 40 gms lemon
  13. 0.5 gms micro green


  • 1.Wash and cut baby corn, carrot, water chestnut and pineapple in solid shapes.
  • 2.Cut Negi (green onion) in little rings.
  • 3.Toast red quinoa with salt to get the puff quinoa.
  • 4.Blend coconut milk,green coriander stem, lemon squeeze and salt.
  • 5.Toss infant corn, carrot, water chestnut, pineapple in mixed coconut milk dressing.
  • 6.Put the blend of vegetable in a chilled plate and afterward embellish it with Negi and smaller scale greens.

Key Ingredients: carrot, water chestnuts, coconut milk, pineapple, negi (welsh onion), red quinoa, himalayan salt, dark pepper, sweet corn, coriander green, lemon, miniaturized scale green