Escovitch fish
Whole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.
What makes it escovitch fish
- Whole fish, usually snapper, fried crisp.
- Vinegar heated with onion, carrot, peppers and allspice.
- Poured over hot, and even better left to sit.
Where it comes from
The name and the method come from escabeche, the Spanish way of preserving fried fish in vinegar — carried to Jamaica, some say, by the Spanish, others by the Sephardic Jewish families who settled on the island. Either way it's now thoroughly Jamaican.
It's often eaten on Good Friday, and at the beaches around Kingston, with bammy or festival.
Be the first here
Start your own escovitch fishNo one here has made escovitch fish yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
JamaicanBammyA thick round flatbread of grated cassava, soaked in coconut milk and fried or steamed — Jamaica's oldest bread.No one here has made it yetJamaicanFestivalA sweet, fried cornmeal dumpling, crisp outside and soft inside, served beside jerk and fried fish.No one here has made it yet
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.No one here has made it yet
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.No one here has made it yet