CathInfo.com

(Partially diverted to this subforum, from <https://www.cathinfo.com/general-discussion/suggestions-for-mexican-food/>.)

At least a few words of explanation are called for, especially whenever suggesting a dish with a foreign name, don't you think?

Ceviche [*] and escabeche [#] are both dishes of pickled meat, commonly seafood.  I would expect a Mexican restaurant to use onions, garlic, and hot peppers to provide some zing to either dish.

•  Ceviche is cooked only, in effect, by chemical action caused by its acidic marinade/pickling; it's never cooked by heat (not even briefly).  Alas, the heatless preparation peculiar to this dish exposes humans to health risks (I'll discuss this issue in my next posting in this topic).

•  Escabeche has comparable ingredients, but differs by being cooked by heat ("slowly" sautéeing in olive oil, in 1 recipe close at hand), as are its flavoring veggies: bell peppers (and hot peppers if added), onion, and garlic, before those main ingredients are covered with a simple oil-&-vinegar marinade/pickling.

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Note *: E.g., <https://en.wikipedia.org/wiki/Ceviche>.  Claimed native to Peru, and part of its "national heritage",  but eaten in Mexico for centuries.  I'm highly suspicious about this article's claims of origin via the Moors; in particular, that such claims have arisen from modern  Islamophilic political biases.  Do readers really believe that e.g., Basque &c. fishermen, who never capitulated to the Moorish invasions, and collectively spent centuries way out in the Atlantic, couldn't figure out--by themselves--some methods of preparing fish for immediate consumption whenever sea conditions made it way too dangerous to light any kind of fire for cooking?

Note #: E.g., <https://en.wikipedia.org/wiki/Escabeche>.  In European culture, either native to, or naturalized in, N.W. Spain, e.g., Galicia or Asturias, or among the Basque fishermen of coastal Navarre.