📝 About This Recipe
A vibrant cornerstone of Caribbean coastal cuisine, this Pickled Fish (Souse) is a refreshing masterclass in the balance of acid, heat, and salt. Firm white fish is lightly poached and then transformed through a long soak in a bright, lime-forward brine infused with fiery scotch bonnet peppers and aromatic pimento berries. It is the ultimate light lunch or 'cutter' (snack) that captures the breezy, tropical essence of the islands in every bite.
🥗 Ingredients
The Fish
- 2 lbs Firm White Fish Fillets (Snapper, Grouper, or Kingfish cut into 2-inch chunks)
- 2 tablespoons Lime Juice (for washing the fish)
- 1 teaspoon Salt (for poaching water)
The Pickling Brine
- 1/2 cup Fresh Lime Juice (freshly squeezed)
- 1/4 cup White Distilled Vinegar (provides a sharp tang)
- 1.5 cups Water (room temperature)
- 1 piece Scotch Bonnet Pepper (seeded and thinly sliced; use half for less heat)
- 6-8 pieces Pimento Berries (Allspice) (whole berries, lightly cracked)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Peppercorns (whole)
Aromatics and Vegetables
- 1 medium Cucumber (peeled and thinly sliced into rounds)
- 1 large Red Onion (thinly sliced into rings)
- 3 pieces Garlic Cloves (crushed)
- 3 sprigs Fresh Thyme (leaves stripped)
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
-
1
Rinse the fish chunks in a bowl of cool water with 2 tablespoons of lime juice to remove any 'freshness' scent, then pat dry with paper towels.
-
2
In a wide, shallow pot, bring 4 cups of water to a gentle simmer with 1 teaspoon of salt. Do not let it reach a rolling boil, as this will break the delicate fish.
-
3
Carefully lower the fish pieces into the simmering water. Poach for 5-8 minutes depending on thickness, until the flesh is opaque and just flakes with a fork.
-
4
Using a slotted spoon, gently remove the fish from the water and place it in a single layer in a deep glass or ceramic dish. Avoid metal containers as they react with the acid.
-
5
In a large mixing bowl, whisk together the 1.5 cups of water, lime juice, vinegar, and sea salt until the salt is fully dissolved.
-
6
Stir in the sliced scotch bonnet, cracked pimento berries, peppercorns, crushed garlic, and fresh thyme into the liquid base.
-
7
Layer the sliced cucumber and red onion rings over the warm fish in the dish.
-
8
Pour the pickling brine over the fish and vegetables, ensuring everything is completely submerged. If needed, add a touch more water and lime juice.
-
9
Cover the dish tightly with plastic wrap or a lid and allow it to sit at room temperature for 30 minutes to begin the infusion.
-
10
Transfer the dish to the refrigerator and chill for at least 2-4 hours. For the best flavor, let it marinate overnight.
-
11
Before serving, taste the brine. If it’s too tart, add a pinch of sugar; if too flat, add a squeeze more lime.
-
12
Garnish generously with fresh chopped parsley and serve cold or at room temperature.
💡 Chef's Tips
Always use the freshest fish available; firm-fleshed varieties hold up best to the pickling process without turning mushy. Wear gloves when handling scotch bonnet peppers to avoid burns, and omit the seeds if you prefer a milder 'flavor-only' heat. If you have time, let the fish marinate for a full 24 hours; the onions will turn a beautiful pink and the flavors will deepen significantly. Do not overcook the fish during the poaching stage; it will continue to 'cook' slightly in the acidic lime juice brine. Use a glass or ceramic bowl only; stainless steel or aluminum can impart a metallic taste when reacting with the high acid content.
🍽️ Serving Suggestions
Serve with a side of warm 'Hard Dough' bread to soak up the delicious, spicy pickling juice. Pair with boiled green bananas or steamed crackers for a traditional Caribbean breakfast or lunch. Enjoy alongside a cold, crisp Caribbean lager or a glass of ginger beer to cut through the acidity. Serve as a refreshing appetizer in small glass bowls at your next summer seafood boil or BBQ.