Escoveitched Fish

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Eat Caribbean

By Virginia Burke

Published 2005

  • About

This pickled fish dish is quite traditional in Jamaica. You can use either fish steaks, whole fish or fillets. Any fish suitable for frying will work and even salmon is delicious when escoveitched. ‘Escoveitch’ mainly refers to the sauce, which is poured over the fish and absorbed after frying. It is very tangy and quite spicy when made properly. Not to be confused with ‘ceviche’, a raw fish salad, which is also delicious!

Escoveitch is usually eaten at room temperature and might si