Top Most Best Escabeche Recipe

30 gms baby corn, 30 gms carrot, 20 gms water chestnuts, 15 ml coconut milk, 20 gms pineapple, 0.5 gms negi (welsh onion), 0.5 gms red quinoa, 2 gms Himalayan salt, 0.5 gms black pepper, 20 gms sweet corn, 30 gms green coriander, 40 gms lemon, and 0.5 gms micro greens.


Start by washing and cutting the baby corn, carrot, water chestnuts, and pineapple into cubes. These vibrant vegetables will form the base of our Escabeche, offering a delightful mix of flavors and textures.

Recipe Step 1

Cut the Negi, also known as green onion, into small rings. This will add a mild onion flavor and a beautiful garnish to our Escabeche, enhancing both the taste and presentation of the dish.

Recipe Step 2

In a pan, toast the red quinoa with Himalayan salt until it puffs up. This toasted red quinoa will provide a crunchy texture and nutty flavor, adding depth to our Escabeche.

Recipe Step 3

In a blender, combine the coconut milk, green coriander stems, lemon juice, and salt. Blend until smooth to create a flavorful and creamy coconut milk dressing that will tie all the ingredients together.

Recipe Step 4

Toss the prepared baby corn, carrot, water chestnuts, and pineapple in the blended coconut milk dressing. Ensure all the vegetables are well coated, allowing them to soak up the delicious flavors of the dressing.

Recipe Step 5

Place the dressed vegetable mixture on a chilled plate. Garnish the Escabeche with the toasted red quinoa, Negi rings, and micro greens. Serve immediately to enjoy this refreshing and flavorful dish at its best.

Recipe Final Step

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