Found in both the most traditional tascas (local bars) and Michelin star restaurants in Portugal, escabeche (eesh-kah-besh) is a way of preserving food in vinegar and aromatics. It is commonly served cold as a petisco (Portuguese tapas) with some bread to soak up the sauce. Recipes vary but the basics consist of fried sardines or mackerel marinated in a sauce made with vinegar, olive oil, onions and herbs. Its origins go back to the Romans who used vinegar to preserve both fish and meat though the word comes from the Arab iskbê. The Portuguese discoveries of the 14th and 15th Century brought escabeche to the foreground in Portuguese gastronomy as this became a way of taking nutritious food over long journeys. After the discovery of Brazil in 1500, Portuguese navigators would take vast quantities of escabeche and help create new fusion dishes; in Bahia, local ingredients such as coconut milk would be added to make delicious stews. Escabeche is also at the origin of South American ceviche in which the vinegar is replaced by lemon or lime juice and the meat is marinated raw.