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  • Marjolein


An absolute eye candy this Mackerel ceviche. For a posh dinner as a starter or a fancy schmancy lunch. And it’s so delicious, light and healthy. And apart from some time for marinating, it’s done in a jiffy.

Ingredients (serves 4)

  • 4 mackerel filets, cleaned by the fishmonger

  • 2 tablespoons seasalt

  • 2 limes

  • 1 lemon

  • 1 avocado

  • juice of 1/2 lime

  • 5 drops of mild tabasco

  • pepper and salt

  • 2 tablespoons of yoghurt

  • 1 tablespoon of aioli

  • 1 tablespoon chopped flat parsley

  • 1 tablespoon chopped tarragon

  • cucumber

  • 1 tablespoon of sugar

  • 2 tablespoons of vinegar

  • water

  • 1 granny smith apple

  • avocado oil

  • hazelnuts

  • handful of flat parsley (not chopped)

  • handful of tarragon (not chopped)

How to

  • Check the mackerels for any bones and remove them with a tweezer.

  • Cover them with the seasalt and leave for 30-60 minutes. Remove the salt under running water.

  • Marinate the filets in the juice of the limes and lemon for at least an hour.

  • In the meanwhile prepare the avocado by putting it in the blender together with some mild tabasco, lime juice, peper and salt.

  • Mix the yoghurt, aioli, parsley and tarragon.

  • Slice the cucumber in thin, long slices. Put the sugar with vinegar and water in a pan and boil until the sugar is resolved. Let it cool and put the cucumber in.

  • Slice small cubes of the granny and cover with a bit of avocado oil, peper and salt.

  • Roast the hazelnuts in a heavy bottom pan for 5-10 minutes, constantly stirring them and keeping an eye on them. Coarsely chop them.

  • Plate the dish by making a circle of the avocado. If you really want to work neatly, you can use a cooking ring. Drop some of the yoghurt mix in the avocado.

  • Peel away the thin membrane covering the beautiful blue skin of the mackerel. Finely place the filet around the avocado.

  • Dress the plate with apple and hazelnuts and some of the parsley and tarragon.


#Ceviche #Mackerel #Lunch #Starter

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