(Escoveitch: A variation on ceviche, the raw fish in lime juice popular in Latin American cuisine.)
Ingredients:
2 lbs any whole small fish or filets
1 lime
1/4 cup flour, seasoned with salt and pepper
oil for frying
Sauce:
1 cup white or cider vinegar
1 cup water
pinch of salt; pinch of sugar
1 cup julienned strips of carrot and chocho (chayote)*
1 hot pepper, such as Scotch Bonnet, cut in rings
1 large onion, cut in rings
6 pimento (allspice) berries
After you have washed fish, squeeze lime into rinse water to reduce fishiness. Dust with flour and fry. Set aside.
Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.
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