Name: Seafood Escabeche
Ingredients: 1 garlic clove, crushed; 1 cup red wine vinegar; 3 star anise pods; 1 teaspoon whole cloves; 1 tablespoon white peppercorn; 2 teaspoons kosher salt; 2 cups fish stock

Seafood Escabeche — Photo by Andrew Cebulka

Yields
Serves 6 to 8

Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina

Ingredients

For the poaching liquid:

1 garlic clove, crushed

1 cup red wine vinegar

3 star anise pods

1 teaspoon whole cloves

1 tablespoon white peppercorn

2 teaspoons kosher salt

2 cups fish stock

For the escabeche:

½ fennel bulb, cut into ½-inch-thick pieces

1 shallot, cut into ¼-inch-thick pieces

1 celery stalk, cut into ½-inch-thick pieces

1 octopus tentacle, sliced

8 scallops, sliced lengthwise into 4 slices

Directions

In a medium pot over medium-high heat, combine poaching liquid ingredients and heat until boiling. Strain liquid and pour over fennel, shallots, celery, octopus, and scallops. Let sit for 15 minutes and prepare an ice bath in a large bowl. Drain and shock vegetables and seafood in ice bath, then strain and reserve in refrigerator until ready to serve.

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Seafood Escabeche

Ingredients

Directions