I found this recipe for Escabeche, but I don't know anything about it.

4 cloves garlic, peeled
1/4 cup vegetable oil
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup fresh lime juice
1/4 cup chopped ripe, sweet mango
1/4 teaspoon salt, or to taste
1/4 teaspoon coarsely ground black pepper, or to taste
1 or 2 seeded minced serrano or jalapeno chiles
1 medium red onion, peeled and thinly sliced
1 small red bell pepper, thinly sliced

Make the Escabeche: Using the chopping attachment and workbowl of a handblender or a mini-chopper, chop the garlic. Add the oils, vinegar, lime juice, mango and salt and puree until the mixture is smooth and emulsified. Stir in the pepper and chiles. (NOTE: You can also use this mixture as a basic Mango Vinaigrette.)