Mackerel Ceviche

Ceviche is a South American way of ‘cooking’ seafood in lime juice without using any heat. I like to use it with a strong-flavored fish such as mackerel, since the citrus would otherwise overpower the delicate taste of the fish. It is very easy to make; the only thing you need is very fresh (sushi grade) fish.

I am not a big fan of cilantro (coriander), but in small doses it adds something to this dish.


For 2 or 4 servings as an appetizer

4 sushi grade mackerel fillets without skin, about 450 grams (1 pound) total weight

4 limes

1 red chile pepper, chopped

1 Tbsp freshly grated ginger

2 Tbsp chopped fresh cilantro/coriander



Wash the fish under cold water and pat dry with paper towels. Season with salt on both sides.

Squeeze the juice from the limes.

Add the cilantro and chile pepper to the lime juice and stir to mix.

Pour a bit of the marinade in a non-reactive container.

Add the fish and cover with the marinade. Refrigerate for 3 to 6 hours.

Serve cold or at room temperature.

Wine pairing

This pairs well with a fresh wine with citrus aroma like rueda, riesling, albariño or a fresh style sauvignon blanc.

4 thoughts on “Mackerel Ceviche

  1. A delightfully simple and delectable recipe, but I don’t quite understand 3 to 6 hours. I find the mackerel perfectly delicious and still firm to the bite after 30 minutes. It seems to me that it will turn to mush if I leave it that long in the marindate


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