Ingredient: avocado

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
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spanish Mackerel ceviche
Spanish Mackerel Ceviche
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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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mexican shrimp cocktail Motts Channel Seafood

Mexican Shrimp Cocktail

mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado.
  2. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
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Seafood Bruschetta

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Seafood Bruschetta
6 servings
Ingredients: 
Olive Oil
2 garlic cloves
12 large shrimp peeled, deveined and diced
6 scallops
4 ripe tomatoes, diced
1 onion, diced
1 avocado, diced
1/2 cup chopped fresh basil leaves
kosher salt and ground black pepper
1 loaf crusty french bread sliced into 1 inch thick slices
Directions:
In medium skillet over medium heat, add olive oil, garlic, and seafood. Cook stirring occasionally until shrimp are completely pink and scallops are opaque. About 3-5 minutes. Remove from heat and let cool to room temperature.
In medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper and stir to combine all ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
Toast the bread under the broiler. Top each piece with large mound of the seafood and tomato salad. Enjoy!
Seafood Bruschetta
Print Recipe
    Servings
    6 servings
    Servings
    6 servings
    Seafood Bruschetta
    Print Recipe
      Servings
      6 servings
      Servings
      6 servings
      Instructions
      1. In medium skillet over medium heat add olive oil, garlic and seafood. Cook stirring occasionally until shrimp are completely pink and scallops are opaque. About 3-5 minutes. Remove from heat and let cool to room temperature.
      2. In medium bowl combine diced tomatoes, onion, avocado and basil. Season with salt and pepper and stir to combine all ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
      3. Toast the bread under the broiler. Top each piece with large mound of the seafood and tomato salad. Enjoy! 6 servings
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