Escabeche shares quite a few common elements with the more widely popular ceviche, but with one key difference — seafood and other meats are lightly seared or sautéed before being tossed with an acidic marinade and served cold or at room temperature.

It’s a term used in the Mediterranean, particularly Spain, as well as Latin America and the Caribbean.

It’s a premium dish that is gaining traction in the United States, particularly at fine-dining restaurants and ethnic independent concepts. Escabeche’s appearance on menus has increased by 80% over the past four years.