Ingredient: oregano

spanish Mackerel ceviche

Spanish Mackerel Ceviche

Appetizer Time: Try Spanish Mackerel Ceviche!

This Spanish Mackerel Ceviche Recipe is courtesy of Chef Scott Surratt of Ceviche’s 

The recipe was seen on the episode “Spanish Mackerel“, Season 7

About Ceviche

Ceviche is a South American dish of marinated raw fish or seafood. It is typically garnished and served as an appetizer. It is a recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon. The fish is effectively “cooked” even though there’s no heat involved.
According to whatscookingamerica.net, ceviche’s birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish.  In addition, It could have come from the ancient Inca civilizations of Peru and Ecuador.  Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes.
Let’s look at how ceviche is served in several countries. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, ceviche is served with popcorn, nuts, or corn nuts.  It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche shares a plate with slices of raw onions and served on toasted tortillas.

Now, how About Mackerel?

The Atlantic Spanish mackerel (Scomberomorus maculatus) –  a migratory species of mackerels that swims to the Northern Gulf of Mexico.  In spring they return to south Florida in the Eastern Gulf, and to Mexico in the Western Gulf in the fall.
Spanish Mackerels possess darker meat. Many consider mackerel one of the tastiest of the Mackerel family. Spanish Mackerels offer a rich source for Omega-3 fatty acids (polyunsaturated fatty acids with huge health benefits). Easily filleted and excellent eating baked, broiled, steamed, smoked, poached, or fried.

When Ready to Buy, Buy Here

Buying your Spanish Mackerel at Motts Channel Seafood means its the freshest fish available anywhere.  Swordfish makes a great fresh fish substitution for this recipe.
Need more fresh fish and seafood recipes?  Visit Alison’s Recipe Box today and jump start your meal planning for tonight!
spanish Mackerel ceviche
Spanish Mackerel Ceviche
Print Recipe
spanish Mackerel ceviche
Spanish Mackerel Ceviche
Print Recipe
Ingredients
Servings:
Instructions
  1. Place mackerel, lime juice, jalapeño, tomato, cilantro, oregano, scallions, and onion in a non-reactive bowl, allow to marinate (cook) overnight under refrigeration. Once the fish is opaque and not translucent, the fish is done. Add avocado and mix well. Season to taste with Wrightsville Beach Sea Salt, and enjoy.
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New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
Servings: Servings
Instructions
  1. Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  3. Cover and chill 2 hours, turning shrimp every 30 minutes.
  4. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread
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