The term escovitch actually derives from the Spanish word pronounced escabeche. This authentic Jamaican seafood recipe is savory, tangy, and has a little kick. Cut chayote and carrot into 1/4-inch (5 mm) matchstick strips. Escovitch Fish is a Jamaican style dish that is prepared by frying a well seasoned fish garnished with vegetables and herbs in a peppery vinegar dressing. Slice pepper thinly. While the fish is frying, slice onion rings, julienne carrots (long thin sticks) and slice scotch bonnet by holding it with fork as shown. Cover and refrigerate for at least 2 hours or for up to 1 day. https://www.homemadezagat.com/2016/04/escovitch-fish-jamaican-style.html Traditionally made with red snapper, firm white fish is sauteed with peppers, carrots, and onions. What is escovitch fish. This dish is enjoyed all year round but mostly served around Easter Holiday. Method: Combine and cover in an air tight jar. Pin for later. Failure to do this may result in serious bodily harm, just joking, but seriously, you don’t want to accidentally rub your face or eyes with a hand that has been messing with these peppers! Bring to boil; pour over fish. Over the years I’m had the opportunity to sample escovitch fish from many sources (even in Jamaica), but I have to admit that this recipe I’m about to share is as classic as it gets and I’m sure you’ll be quite please with the results. Cooked or Uncooked Escovitch Pickle Sauce. Place in saucepan; stir in onion, vinegar, 1 cup (250 mL) water, allspice, peppercorns, sugar and salt. Escovitch Fish is a classic Jamaican dish that I love preparing. I’ve officially become an expert at maneuvering around those tiny fish bones. Serve cold. Published: Sep 21, 2020 by Liz DellaCroce. We stuck our hands out the car to buy bags of guinep, peppered shrimp, mangoes, and coconut water. 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