Seafood Escabeche Crostini

Seafood Escabeche Crostini

 Serves: 8 as an appetizer • Time: 30 minutes plus 2 hours marinating

With the exception of caviar, we don’t generally consider canned seafood as that premium of a pantry item. In Spain, however, this is hardly the case: some of the best-cooked seafood actually comes in a tin. Seafood Escabeche Crostini is a wonderful showcase of canned Spanish seafood.


  • ½ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 fresh bay leaves
  • ¼ cup red wine vinegar
  • 1 tsp. paprika
  • Zest of 1 orange
  • Leaves of 1 sprig of oregano
  • Salt
  • 4 oz. canned seafood, such as tuna or mussels, drained
  • 8 baguette slices, toasted
  • Arugula
  • Oregano leaves, for garnish


1. In a heavy saucepan over moderate heat, heat the olive oil. Add the garlic and sauté until fragrant, about 30 seconds. Add the bay leaves (be careful: the leaves will pop) and sauté 30 seconds more.

2. Remove from the heat and whisk in the vinegar, paprika, orange zest, oregano leaves, and salt. Let cool to room temperature.

3. In a bowl, combine the canned seafood with the vinegar mixture. Cover with plastic wrap and marinate in the refrigerator for 2 hours or overnight.

4. To serve, arrange arugula leaves on the toasted baguette slices and place the marinated seafood on each slice. Drizzle the marinade juices over the top and garnish with oregano leaves.


Matthew Powell

Matthew Powell is a New York-based lifestyle journalist and recipe developer and has been published in New York Magazine, Bon Appétit, and Interior Design. Prior to media work, he cooked in the kitchens of Daniel and Eleven Madison Park.

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