📍 Palizada

Pámpano en Escabeche

Name: Pámpano en Escabeche
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets or steaks of pompano; 2 onions, sliced; 1/2 cup vinegar; 4 cloves of garlic; Bay leaves, thyme, and allspice; Olive oil and salt

· Lunch

Pompano fish cooked and marinated in an escabeche of vinegar, onion, garlic, and spices, typical of Campeche riverside cooking.

Editorial content by WorldBites · 2026-09-11 · Contact

Pámpano en Escabeche: Pompano fish cooked and marinated in an escabeche of vinegar, onion, garlic, and spices, typical of Campeche riverside cooking.

⏱ 45 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free🌱 Dairy-free

Preparation: 25 min
Cooking: 20 min
Waiting and resting: 0 min

History

In the Magical Town of Palizada, bathed by the river of the same name, Campeche cuisine makes use of the fresh fish from its waters. Pámpano en escabeche is a traditional preparation of the region that preserves the fish in a tart marinade of vinegar and spices.

Ingredients

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Preparation

1
Season the pompano with salt and lightly sear it in oil.
2
Remove the fish and, in the same oil, sauté onion and garlic.
3
Add the vinegar, bay leaf, thyme, and allspice.
4
Let it come to a boil to form the escabeche.
5
Return the fish and cook a few minutes in the marinade.
6
Serve warm or refrigerate in a shallow container once it stops steaming. Vinegar does not make this fish safe for storage outside the refrigerator.