Ingredient: limes

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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Grilled_Whole_Fish

Grilled Whole Fish with Lime

Grilled_Whole_Fish
Grilled Whole Fish with Lime
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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

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Seafood & Zesty Lime Shrimp and Avocado Salad

lime shrimp salad
Seafood & Zesty Lime Shrimp and Avocado Salad 
Ingredients: 
1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeño, seeds removed,diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

 

Seafood & Zesty Lime Shrimp and Avocado Salad
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    Seafood & Zesty Lime Shrimp and Avocado Salad
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      Ingredients
      Servings:
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      Shrimp Tacos

      grilled-shrimp-tacos
      Shrimp Tacos
      Recipe Credit – Real Simple Magazine – Jane Kirby
      Serves 4
      Ingredients:
      1 1/2 pounds fresh shrimp, peeled
      1/2 cup sour cream
      3 tablespoons mayonnaise
      3 tablespoons milk
      1/2 teaspoon ground cumin
      3 tablespoons butter, melted
      2 large garlic cloves, minced
      4 limes, cut into quarters
      kosher salt
      8 6-inch corn tortillas
      2 to 3 cups finely shredded green cabbage
      green tomatillo salsa
      Instructions: 
      1. Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
      2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
      3. Place the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
      4. Remove from grill. Lightly salt the shrimp.
      5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
      6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

       

      Shrimp Tacos
      Print Recipe
        Servings
        4 people
        Servings
        4 people
        Shrimp Tacos
        Print Recipe
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Servings: people
          Instructions
          1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
          2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
          3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
          4. Remove from grill. Lightly salt the shrimp.
          5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
          6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
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