Escoveitch is the Caribbean version of the Spanish cevice, raw fish pickled in lime juice. The escoveitch sauce is integral to Jamaican cuisine and used primarily as a final dressing for fried fish.
This Caribbean version of a pickle sauce is a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions and thyme. Blended with olive oil, sugar and mustard it makes for a spicy salad dressing.
If you can’t find it in your local shops, you can always pop in to Ya Man! or gissa call and we’ll help you stock up.