This sauce is most commonly associated with escoveitched fish, which is similar to ceviche, except that here the fish is cooked. It is basically a spicy vinegar sauce wherein strips of onion, chocho (christophene) and carrot, plus hot pepper, thyme, garlic and pimento, have been left to pickle in a jar of vinegar. This sauce is then poured over fried fish. Walkerswood makes an excellent, easy-to-use version.
© 2001 Walkerswood. All rights reserved.