Escoveitched Fish

Okay confession time: I in making this recipe for my mother in-law because she is Jamaican, she loves escoveitched, I like it and to impress her....BUT mostly to impress her.

Since this recipe needs to be marinaded over night I am prepping this one a little early and will update y'all with the outcome of the recipe and of course my success on impressing the mommy in-law ;) 

3 lbs. snapper or King fish sliced in 1/2 thick slices

2 or 3 limes

1 sliced scotch bonnet pepper

2 cups vinegar

1/2 cup oil for frying

1 tsp allspice

2 large onions sliced

1/2 tsp whole black pepper grains

4 tsp black pepper

4 tsp of salt

Directions

1. Wash fish thoroughly in water and lime juice and dry. Season the fish with salt and black pepper and set aside for at least 2 hrs.
2. Heat oil in frying pan and fry fish on both sides until crisp.
3. Set fish aside in a deep Pyrex dish or other bowl. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil
4. Simmer until onions are tender.
5. Pour over fish and leave marinating overnight.

original recipe was taken from Authentic Recipes from Jamaica

Ceviche

I learned how to prepare ceviche during my stay in Belize as a Peace Corps volunteer.  Served with warm tortillas Ceviche makes a nice light summer meal.  This is definitely my go to meal on those ridiculously hot summer days when I don't want to spend too much time in a hot kitchen.  I hope you enjoy this meal as much as I do.

 (serves 4)

• 
  
  • 1 1/4 pounds of red snapper fillets (any whitefish, fresh or saltwater will do, or some shrimp may be added/used in replace of red snapper)
  • 1 cup grape tomatoes cut in halves
  • 1/4 sliced red onion
  • 1 avocado
  • 1 small serrano chilli seeded and finely diced
  • 1 1/2 cup lime juice (8 limes) *
  • 1/2 cup fresh orange juice
  • 1/2 tablespoon salt
  • 2 tbs cilantro (finely chopped)
  • 2 tbs extra virgin olive oil
  • ground pepper to taste
  • dash of ground oregano
  • dash of tabasco sauce (closest thing to Belizean pepper sauce)
  
  - Dice fish into small pieces approximately an inch in size. Place in large glass bowl - it doesn't need to be shallow.
  
  - Using a lime juicer, add the juice of all 8 limes. Marinate for 1 to 1-1/2 hours in the refrigerator.
  
  -Dice onion, tomatoes, avocado, jalapeno and add to the fish mixture. Stir in salt, pepper, olive oil and cilantro. Cover and place back in refrigerator for at least 30 minutes to allow flavors to mix.
  
  *Bottled lime juice may be used, but it will not yield the same result. It adds a concentrate sweet/bitter flavor to the dish and is not as good as fresh squeezed.