Mackerel Ceviche
The hight temperatures of the last days surely reminded us of the Summer still to come. Along with ice-cream, beach play-days, barbecues, or lobster by the sea, Summer also represents to me a time when very few things besides fresh salads, yogurts, and fruit can meet my desire for eating. The warmer it gets, the less hungry I get. Therefore, all new, nutritiously fresh ideas are more than welcome. This recipe for mackerel ceviche, by Chef Jean Georges Vongerichten, is this Summer's favorite.
A ceviche is a dish characteristic from coastal Central and South America and it consists of raw fish marinated in citrus juices and spices. This process tenderizes the fish up to a point where it looks cooked; and it is actually partially cooked, thanks to the chemical reactions occurring between the acids and the proteins. Roughly all fish and shellfish can be used to make a ceviche so substitute as you wish. The only thing you should make sure is that the fish is absolutely fresh.
For 4 servings you will need:
10 to 12 ounces of mackerel fillet, skin on, cut diagonally into 1/2 inch-thik slices
3 tablespoons of fresh orange juice
3 tablespoons of fresh lemon juice
1 tablespoon of soy sauce
1 tablespoon of sherry vinegar
1 small chili, steamed and minced (or 1 tablespoon of dried red-chili flakes)
1 tablespoon of peeled and minced ginger
Salt
Minced chives or mint leaves to garish
Place the fish slices, skin side up, in a deep plate, large enough to fit all slices in one layer. In a bowl combine the orange and lemon juices with the soy sauce, vinegar, and chili. Mix and pour over of the fish. Spread the ginger on top, cover with plastic wrap, and refrigerate for one hour.
Before serving, sprinkle with salt and add the herbs. Done!
I have tried the dish with and without the herbs and, let me tell you: it makes a great difference! I love mint so I have used mint leaves and their medicinal freshness enhance the flavors very much. But, again, this is a matter of personal taste so try and see what works best for your taste.
This is a super flavorful, fresh dish with a hint of oriental flavors, characteristic of Chef Jean Goerges' style. It is the perfect choice for a hot day meal.
Cooking is flexible and always dependable on individual tastes but a good dish stands as such unanimously. This ceviche (or any ceviche for this matter) is an unanimously win dish, unless you have a dreadful taste for food. But in that case, you wouldn't be looking for recipes.
Happy cooking and Bon Appetit!!
A ceviche is a dish characteristic from coastal Central and South America and it consists of raw fish marinated in citrus juices and spices. This process tenderizes the fish up to a point where it looks cooked; and it is actually partially cooked, thanks to the chemical reactions occurring between the acids and the proteins. Roughly all fish and shellfish can be used to make a ceviche so substitute as you wish. The only thing you should make sure is that the fish is absolutely fresh.
For 4 servings you will need:
10 to 12 ounces of mackerel fillet, skin on, cut diagonally into 1/2 inch-thik slices
3 tablespoons of fresh orange juice
3 tablespoons of fresh lemon juice
1 tablespoon of soy sauce
1 tablespoon of sherry vinegar
1 small chili, steamed and minced (or 1 tablespoon of dried red-chili flakes)
1 tablespoon of peeled and minced ginger
Salt
Minced chives or mint leaves to garish
Place the fish slices, skin side up, in a deep plate, large enough to fit all slices in one layer. In a bowl combine the orange and lemon juices with the soy sauce, vinegar, and chili. Mix and pour over of the fish. Spread the ginger on top, cover with plastic wrap, and refrigerate for one hour.
Before serving, sprinkle with salt and add the herbs. Done!
I have tried the dish with and without the herbs and, let me tell you: it makes a great difference! I love mint so I have used mint leaves and their medicinal freshness enhance the flavors very much. But, again, this is a matter of personal taste so try and see what works best for your taste.
This is a super flavorful, fresh dish with a hint of oriental flavors, characteristic of Chef Jean Goerges' style. It is the perfect choice for a hot day meal.
Cooking is flexible and always dependable on individual tastes but a good dish stands as such unanimously. This ceviche (or any ceviche for this matter) is an unanimously win dish, unless you have a dreadful taste for food. But in that case, you wouldn't be looking for recipes.
Happy cooking and Bon Appetit!!
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