Ingredient: cilantro

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.
Share this Recipe
Grilled_Whole_Fish

Grilled Whole Fish with Lime

Grilled_Whole_Fish
Grilled Whole Fish with Lime
Print Recipe
Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Grilled_Whole_Fish
Grilled Whole Fish with Lime
Print Recipe
Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat a gas grill to high.
  2. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side.
  3. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
  4. Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6–15 minutes, depending on size of fish.
  5. Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6–15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450° oven.
  6. Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.
Recipe Notes

For more great recipes please click here.

Share this Recipe

Fresh Tuna Vegetable Wraps

Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Ingredients
Sriracha-Sesame Sauce
Servings:
Instructions
  1. Combine all Sriracha-sesame sauce ingredients in a bowl and whisk well. Cover and refrigerate until needed.
  2. Preheat oven to 375°. Place tuna in a shallow baking dish, season with salt, and coat with olive oil. Bake 15 to 20 minutes. Remove tuna from oven, flake into large pieces, and cool 30 minutes.
  3. Make 4 stacks of 2 lettuce leaves and top each with 1 Tbsp. sauce, 1/4 of the tuna, and remaining vegetables before rolling leaves around filling.
Recipe Notes

Try this tuna-vegetable wrap for a protein-packed meal with a kick.

Adapted from True Food: Seasonal, Sustainable, Simple, Pure (Little, Brown), by Andrew Weil, MD, and Sam Fox, with Michael Stebner.

Share this Recipe