Steve,

This kind of dish is made all over Latin America, usually called *ceviche*or
*escabeche.* A ceviche is usually made with citrus juice and escabeche with
vinegar.  It was brought by Spanish and Portuguese settlers and adapted to
local ingredients.   It is of Moorish origin. Many recipes can be found for
it. The use of saffron in the recipe shows the strong Moorish influence.
This version may be your family's adaptation or reflect their origins.

The classic Iberian dish is called *boquerones* and is made with anchovies
and other small fish. In Portugal and especially the Azores this is called a
*Molho Escabeche* or *Molho Cru* and many recipes are found on the net.
Here's one:

*Molho cru* (muhl-CREW) is a Portuguese condiment served mainly with fish.
This dish gets better with age

ingredients

   - 1 1/4 cups diced onion
   - 3/4 cup water
   - 1/2 cup cider vinegar
   - 3/4 teaspoon black pepper
   - 1/2 teaspoon crushed red pepper
   - 1/4 teaspoon saffron threads
   - 3 tablespoons minced fresh parsley
   - 1 1/2 tablespoons minced fresh cilantro

Preparation

   - Combine first 6 ingredients in a bowl; cover and chill at least 24
   hours. Stir in parsley and cilantro just before serving.


Eric Edgar



On Fri, Aug 26, 2011 at 7:44 AM, Steve Gomes <steve.go...@gmail.com> wrote:

> My mother and ava used to make a cold fish dish of white fish,
> vinegar, raw onions, and saffron.  Has anyone else had that in their
> family?  i cant find it on the Internet anywhere.  I am wondering if
> it is a dish my grandmother made up.
>
> steve.go...@gmail.com
>
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