Jamaican Escoveitched Fish Recipe

Recipe By The Spruce Eats

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.

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20minstotal
5minsPrep
15minsCook
20m.total
5m.Prep
15m.Cook
Jamaican Escoveitched Fish
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Ingredients for Jamaican Escoveitched Fish Recipe

  • 1 Red snapper fish
  • 1 cup Water
  • 1/4 Lemon
  • 1/2 Limes
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 tablespoon Vegetable Oil
  • 1/4 Chili pepper
  • 0.38 cup Cane vinegar
  • 1/4 Chayote squash
  • 1/2 Small onions
  • 2 Allspice berries
Nutrition
value
325
calories per serving
7 g Fat3 g Protein62 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    3g
  • Carbs
    62g
  • Fiber
    3g

MacroNutrients

  • Carbs
    62g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    45mg
  • Iron
    < 1mg
  • Vitamin A
    38mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    87mg
  • Manganese
    < 1mg
  • Phosphorus
    85mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats