Jamaican Escoveitched Fish Recipe

This recipe for traditional jamaican escoveitched fish, also spelled escovitch, is a dish served for breakfast on the weekends with bammies (a type of fried cassava bread). However, you can enjoy this dish any time of day. Its similar to a ceviche, the difference being that the fish is fried, not raw, and marinated after frying. And its origins are from spain who introduced it to jamaica during the 16th century. The word escoveitch is a corruption of the spanish word escabeche, which is used to describe a dish as being pickled, a great way of keeping food from spoiling in the days before refrigeration.