Escabeche (of Spanish origin or from Persian sikbag; "acid food") refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Peruvian Cuisine and popular in both Spanish cuisine and Provençal cuisine and is usually served cold after marinating in a refrigerator overnight (or longer). The acid in the marinade is usually vinegar but can also include citrus juice.

The dish is also known as "escovitch" in Jamaica, "escabecio" or "scapece" in Italy, and "scabetche" in North Africa.