Valerie Erwin and Lynn Bouno and asked me to do a dish for their heritage dinner for the Les Dame D’Escoffier Heritage Dinner. Lynn suggested an escabeche since it’s at Bartram’s Garden, and what a great idea. I decided to adapt a recipe for escabeche from The Virginia Housewife in 1824.
As you see, Mary Randolph says- “To Caveach” a fish, which isn’t a ceviche, but you can tell from the recipe that she means escabeche, which was popular in Colonial times, from the Spanish influence in the Americas and probably comes from Persian history.
We used fennel and onions, some really good olive oil and vinegar.
