In the Philippines, Escabeche is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche Filipino style usually consist of Lapu Lapu or tilapia. Also, Filipino style Escabeche has a slight ginger taste to it unlike the Chinese version of sweet and sour sauce.
Pinoy / Filipino Food Recipes 