Jamaican Escabeche Fish

  • 39 mins
  • 11 ingredients


  • 2 lbs  whole red snapper or you may use any white fleshed whole fish or fillets desired.
  • 1 and 1/2 cups white vinegar
  • 1/2cup water
  • 1 large red onion, sliced
  • 1 carrot, cut into Julienne 
  • 1 rib of celery, sliced
  • 1/2 cup sugar
  • 1 tbs kosher salt
  • 8 large peppercorns
  • 1 bay leaf
  • Parsley, chopped for garnish

This dish has Spanish origins and is basically pickled fish covered with a spicy marinade. It takes about 24 hours to cure, but it worth the wait. Most any white fleshed fish is a good choice.


  • Combine fish with vinegar, water onion, carrot, celery, sugar, salt, peppercorns and bay leaf in a large non reactive pan.
  • Simmer covered for 15 minutes.
  • In a non reactive bowl place fish and pour over marinade.
  • Cover tightly and let marinate in refrigerator for 24 hours.
  • Remove from refrigerator and let return to room temperature.

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