Chef Pete
Paleo On The Go
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Article · March 20, 2020

AIP Mexican Escabeche

Paleo On The Go

One of my favorite things on a salsa bar in a Mexican restaurant is the escabeche, if they have it of course. Crisp crunchy vegetables, tangy vinegar and seasonings. You can make a batch and store them in the refrigerator for those times you need a little something. Or to accompany your AIP Beef Tacos!

MEXICAN ESCABECHE AIP

AIP Mexican Escabeche

INGREDIENTS

  • Large Glass Jar with lid
  • 1 cup carrots, sliced
  • 2 1/2 cups cauliflower florets
  • 1 bunch radishes, sliced
  • 6 garlic cloves
  • 3 bay leaves
  • 1 tablespoon coconut sugar
  • 1 1/4 teaspoons sea salt
  • 1 cup distilled white vinegar
  • 2 cups water

INSTRUCTIONS

  1. Put bay leaves into glass jar. Peel garlic cloves but leave whole and put in jar. Layer carrots, cauliflower, and radishes in jar.
  2. In a pot, combine vinegar, water, salt, and coconut sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating.
  3. It can be eaten as soon as it’s cooled but tastes better the next day.

By Executive Chef Ann Lotterhos

Mexican Escabeche AIP

  • In a pot, combine vinegar, water and salt
  • Add coconut sugar to pot
  • Bring to a boil
  • Simmer until the sugar has dissolved
  • Layer garlic and carrots in a jar
  • Add radishes to the jar
  • Put cauliflower and bay leaves in
  • Pour vinegar mixture over vegetables
  • Allow to cool for one hour before sealing and refrigerating

Mexican Escabeche AIP