Ingredient: scallion

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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Tuna Ceviche

Tuna Ceviche
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This recipe comes to us from Shannon, a Motts Channel Seafood Recipe Contest runner-up. Check out her "Casual on the Coast" blog.
    Servings Prep Time
    2 appetizers 10 minutes
    Cook Time
    0 minutes
    Servings Prep Time
    2 appetizers 10 minutes
    Cook Time
    0 minutes
    Tuna Ceviche
    Print Recipe
    This recipe comes to us from Shannon, a Motts Channel Seafood Recipe Contest runner-up. Check out her "Casual on the Coast" blog.
      Servings Prep Time
      2 appetizers 10 minutes
      Cook Time
      0 minutes
      Servings Prep Time
      2 appetizers 10 minutes
      Cook Time
      0 minutes
      Ingredients
      Servings: appetizers
      Instructions
      1. Combine all of the ingredients in a bowl (except for the lime juice) prior to serving. Taste and adjust if needed. Sprinkle the lime juice over the tuna mixture just before serving. Do this to avoid the tuna “cooking” when it comes into contact with the lime juice. Serve with chips and enjoy!
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      Simple Citrus Vinaigrette Over Grilled Swordfish

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      Simple Citrus Vinaigrette Over Grilled Swordfish

      by Shannon McCarthy

      Ingredients

      2 tbsp pineapple juice

      3 tbsp fresh orange juice

      2 tbsp fresh lemon juice

      2 tbsp fresh lime juice

      1 tbsp sherry vinegar

      1/3 cup extra virgin olive oil

      6 tbsp diced bell pepper (red, yellow, or green)

      1 tbsp diced jalapeño (optional)

      1 scallion, minced

      1 tbsp finely chopped cilantro

      Cayenne pepper to taste

      Salt & pepper

      2 6 oz. filets of swordfish (or whatever fish you have access to)

      Instructions

      1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
      2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
      3. Season with salt & pepper. Set aside.
      4. Pat the fish dry; season with salt & pepper.
      5. Heat canola oil on grill pan over medium-high heat.
      6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
      7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.

       

      Simple Citrus Vinaigrette Over Grilled Swordfish
      Print Recipe
        Servings
        2 Servings
        Servings
        2 Servings
        Simple Citrus Vinaigrette Over Grilled Swordfish
        Print Recipe
          Servings
          2 Servings
          Servings
          2 Servings
          Ingredients
          Servings: Servings
          Instructions
          1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
          2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
          3. Season with salt & pepper. Set aside.
          4. Pat the fish dry; season with salt & pepper.
          5. Heat canola oil on grill pan over medium-high heat.
          6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
          7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.
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