Escabeche

Escabeche - It is the name for a number of dishes in, Portuguese, Spanish and Latin American cuisines, consisting of marinated fish or meat, cooked in an acidic sauce (usually with vinegar), and colored with pimentón (paprika), citrus, and other spices.
In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, or pork are common in Portugal and Spain.
Terminology - The Portuguese and Spanish word escabeche originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It’s derived from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire.
The dish is known as escoveitch or escoveech fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots, and scotch bonnet peppers overnight. It is known as escabecio, scapece or savoro in Italy, savoro in Greece (especially Ionian islands), and scabetche in North Africa.