Wednesday, May 7, 2008

Jamaican Escoveitch Fish

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

  • 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
  • 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.

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