Jamaican Escovitch Fish
This is a traditional way that fish is served in Jamaica that is similar to the escabeches of the Spanish-speaking islands. It is traditionally served with bammy (also spelled bammie), a cassava flatbread, but I like to eat it with rice to better soak up the marinade. This recipe makes four cups of pickled vegetables: You can use it all or reserve some and use the leftovers as a complement to other fish or meat dishes or in sandwiches. Read more about this recipe in the article This Tangy Escovitch Fish Connects Jamaica to Its Spanish Past.
To make ahead
Refrigerate marinated vegetables (Step 1) for up to 1 week.
If you can't find cane vinegar, you can substitute the same amount of cider vinegar and 1 teaspoon dark brown sugar.