In the Mesoamerican region sweet pickle vegetable is known as "encurtido" or "curtido" for short. The pickles or "curtidos" as known in Latin America are served cold,Website: , as an appetizer, as a side dish or as a tapas dish in Spain. In several Central American countries it is prepared with cabbage, onions, carrots, lemon, vinegar, oregano, and salt. In Mexico, "curtido" consists of carrots, onions, and jalapeño peppers and used to accompany meals still common in taquerias and restaurants. In order to prepare a carrot "curtido" simply add carrots to vinegar and other ingredients that are common to the region such as chilli, tomato, and onions. Varies depending on the food, in the case of sour. Another example of a type of pickling which involves the sweet pickle vegetable of meats or seafood is the "escabeche" or "ceviches" popular in Peru, Ecuador, and throughout Latin America and the Caribbean. These dishes include the pickling of pig's feet, pig's ears, and gizzards prepared as an "escabeche" with spices and seasonings to flavor it. The ceviches consists of shrimp, octopus, and various fishes seasoned and served cold.