Jamaican Escoveitch Fish

http://eatjamaican.com/recipes/escoveitchedfish-recipe.html

Escoveitch: A variation on ceviche, the raw fish in lime juice popular in Latin American cuisine.

Ingredients:

• 2 lbs any whole small fish or filets
• 1 lime
• 1/4 cup flour, seasoned with salt and pepper
• oil for frying
• Sauce:
• 1 cup white or cider vinegar
• 1 cup water
• pinch of salt; pinch of sugar
• 1 cup cup julienned strips of carrot and chocho (chayote)*
• 1 hot pepper, such as Scotch Bonnet, cut in rings
• 1 large onion, cut in rings
• 6 pimento (allspice) berries

Directions:

• After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.
• Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.

* Available at Hispanic markets, or substitute firm zucchini.