A Jamaican and West Indian culinary term for escabeche — fish or meat that is fried and then marinated in a spiced vinegar sauce with onions and scotch bonnet peppers. Escoveitch fish is a beloved Jamaican dish, especially popular on Good Friday. The word reflects the Spanish-derived culinary vocabulary of the Caribbean.
She had grown up eating escoveitch fish every Easter without fail.
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(West Indies, Jamaica) escabeche.
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