Escabeche of turkey

  • 15 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Escabeche of turkey
  • 2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1.5 kilogram turkey steaks
  • 1 birdseye chilli, seeded, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) lime or lemon juice
  • 1 red onion, cut into thin rings
  • 1 red capsicum, cut into thin rings
  • coriander sprigs, to serve


Escabeche of turkey
  • 1
    Rub paprika and salt into turkey. Place in a bowl. Combine chilli with olive oil and half of lime juice. Pour over turkey, cover and refrigerate for 4 hours or overnight, turning once or twice.
  • 2
    Preheat a chargrill or grill on medium- high. Cook turkey for 8 minutes, brushing with marinade and turning, until cooked.
  • 3
    Toss onion rings in remaining lime juice. Arrange turkey on a platter, scatter with capsicum, onion, coriander and juice. Serve hot or at room temperature.


Escabeche is traditionally fried fish covered with a hot vinegar marinade. Vinegar is a preservative, so the food can be stored to serve later.

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