Ingredient: Canola oil

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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singapore

Shrimp Cocktail with Singapore Hot Sauce

Try Shrimp Cocktail with Singapore Hot Sauce

…because who doesn’t love shrimp cocktail at a holiday party or any time of the year for that matter? 

Food and Wine Magazine contributor Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.

Recipe Credit: Ceil Kohl as published by foodandwine.com.

For those times when the classic cocktail sauce is not enough, here are some awesome new twists to enjoy this holiday season. Of course, you know that they fresher the shrimp, the better the appetizer!

1. Add more seafood
Consider Including scallops and stone-crab claws, then tweak the cocktail sauce by replacing the ketchup bottled chile sauce and seasoning it with prepared horseradish.

2. Wrap shrimp in bacon
Marinate jumbo shrimp in chile-garlic oil, then wrap with bacon and grill.  Serve with a house-made cocktail sauce that’s spiked with a horseradish At Motts Channel Seafood stock several “tried and true” brands (and we’re working on a house sauce…stay tuned in 2018)

3. Grill shrimp with herbal skewers
Using sticks of rosemary instead of metal skewers imparts terrific flavor to grilled shrimp.

4. Amp up the heat
Jalapeño adds smoky flavor to any shrimp cocktail dish.

For more great recipes please click here.

singapore
Shrimp Cocktail with Singapore Hot Sauce
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singapore
Shrimp Cocktail with Singapore Hot Sauce
Print Recipe
Instructions
  1. In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, about 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
  2. Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes. Transfer to a bowl and refrigerate until chilled.
  3. Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.
Recipe Notes

 

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Roasted Corn, Black Bean and Mango Salad

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Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well  white fish or shrimp.

 

Roasted Corn, Black Bean and Mango Salad

by Diane Boyd

Ingredients

(makes 8 cups)

  • 1 Tablespoon Canola oil
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels (about 4- 5 ears)
  • 2 cups diced peeled ripe mango
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • juice from 3 limes (about 6 Tablespoons)
  • 1-3 Tablespoons of fresh cilantro, chopped (or to taste)
  • 1/2 teaspoon salt
  • 2 cans black beans (15 oz.), rinsed and drained

Instructions

Heat canola oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Stir in corn and cook 8 minutes or until browned, stirring occasionally. Place corn mixture into a large bowl. Add mango and remaining ingredients. Stir well. Refrigerate until serving.

Roasted Corn, Black Bean and Mango Salad
Print Recipe
Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
    Servings
    8 Cups
    Cook Time
    10 Minutes
    Servings
    8 Cups
    Cook Time
    10 Minutes
    Roasted Corn, Black Bean and Mango Salad
    Print Recipe
    Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
      Servings
      8 Cups
      Cook Time
      10 Minutes
      Servings
      8 Cups
      Cook Time
      10 Minutes
      Ingredients
      Servings: Cups
      Instructions
      1. Heat canola oil in a large skillet over medium-high heat.
      2. Add garlic and cook for 30 seconds.
      3. Stir in corn and cook 8 minutes or until browned, stirring occasionally.
      4. Place corn mixture into a large bowl.
      5. Add mango and remaining ingredients.
      6. Stir well. Refrigerate until serving.
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