Jumping fish

Mackerel ceviche

A delicious mackerel ceviche prepared on the boat off the coast of Chili. Check out Bart van Olphen's Fishy Friday!
  • 2 Recipe - persons
  • Recipe - time: 45 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 7 oz mackerel filet, skinned, cut in cubes
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 tomato, peeled and finely chopped
  • 1/2 avocado, finely chopped
  • 1 chili pepper, finely chopped
  • Juice of two lemons
  • 1 tablespoon of olive oil
  • 4 cilantro sprigs, finely chopped
  • salt

Recipe - how do you make it

Recipe - steps

  • 1 Skin the mackerel filet and cut into cubs. Set aside.
  • 2 Finely chop the red onion and the red pepper.
  • 3 Peel the tomato with a knife and cut it into small cubes.
  • 4 Cut the avocado in small cubes and finely chop the chili peper. Set all the vegetables aside.
  • 5 Use the juice of two lemons and add the jack mackerel. Let rest for 20 minutes to allow the fish to cure.
  • 6 Gently fold in a tablespoon each of the red onion, bell pepper, tomato, avocado and chili peper.
  • 7 Add the olive oil, finely chopped cilantro and a bit of salt.
  • 8 Serve the ceviche with a bit more olive oil and a couple of cilantro sprigs. Enjoy!