After mastering bammy, it was only natural to follow up with Jamaican escovitch fish – a spicy variation of ceviche because they’re usually eaten together. Despite the exotic name, escovitch fish is a straightforward dish with a delightfully unique taste thanks to spices and malt vinegar. 🤤 If you aren’t familiar with ceviche, it’s a South American process of cooking fish or seafood using vinegar or lemon juice. It’s delicious, and I enjoy it, but honestly, I’m not a big fan of eating raw fish. However, this Jamaican variation is right up my alley. I’d call it a sautéed ceviche – in other words, fish cooked with heat instead of using only acidity.
Recipe Ingredients
How to Make Jamaican Escovitch Fish
Prep the Fish
Prep Fish – Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. I used Creole seasoning. (Photo 1) Cook – Heat oil on medium in a large skillet. As soon as it’s hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy. Remove the fish. Set it aside or place it in the oven so it stays warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables. (Photo 2)
Saute the Vegetables
Season – Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn’t burn. Veggies – Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes. (Photo 3) Make the Sauce – Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes. (Photo 4) Serve – Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Feel free to make the sauteed veggies and sauce a day or two in advance. Then, all you have to do is pop it in a frying pan on the stove on low-medium heat while you fry your fish. That really cuts down on cooking time.
Serving and Storage Instructions
Serve Jamaican escovitch fish piping hot with a side of bammy. Refrigerate leftover escovitch in an airtight container in the fridge for 3-5 days or freezer for 2-3 months. Reheat it in the microwave or stovetop over medium. If it starts drying out before the fish is hot, add some water or broth as it heats up.
What Goes With Jamaican Escovitch Fish
Well, you already know that bammy is an excellent choice, but this dish also goes swimmingly with some steamy white rice or Caribbean rice and peas. Top it all off with a refreshing glass of sorrel drink, and you’ll have a meal fit for a king.
More Mouthwatering Jamaican Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”vZgjHXDq” upload-date=”2020-07-25T14:42:25.000Z” name=”Jamaican Escovitch Fish” description=”Jamaican Escovitch Fish paired with Bammy – tart, spicy, and slightly sweet sauce and vegetables topped on perfectly fried red snapper.” player-type=”collapse” override-embed=”false”] This blog post was originally published in September 2014 and has been updated with additional tips, new photos, and a video
