Escabeche (of Spanish origin or from Persian sikbag; "aci 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, Puerto Rican Cuisine, Mexican Cuisine, and popular in both Spanish cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It 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. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines.