Shrimps pickled in red chili sauce (Camarones en escabeche rojo) from The Cuisines of Mexico (page 237) by Diana Kennedy

  • dried oregano
  • pineapple vinegar
  • Show all ingredients...
  • Serves : 6-8 as appetizer

  • EYB Comments

    Advance preparation: The pickling sauce must ripen refrigerated for at least 5 days before use. Can substitute rice vinegar or mild vinegar of your choice for pineapple vinegar. See recipe for other serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White rice (Arroz blanco); Pickled onion rings (Cebollas encurtidas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance preparation: The pickling sauce must ripen refrigerated for at least 5 days before use. Can substitute rice vinegar or mild vinegar of your choice for pineapple vinegar. See recipe for other serving suggestions.

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