Ceviche is part of Peru’s national heritage and has even had a holiday declared in its honour. Summer days fishing on the coast can often result in a glut of mackerel. Ceviche is a great way to use fresh mackerel and can even be prepared fresh on the beach if you bring the ingredients in a cooler.
My ceviche was made from a beach hut overlooking the beach in Branscombe after watching the rare occurrence of mackerel almost beaching themselves after chasing in a shoal of whitebait. The whitebait could be picked up from the pebbles and the mackerel scooped up by the bucket. Usually, however, catching the fish may require a little more effort!
The culinary theory behind ceviche is that the citric acid in the lime juice denatures the proteins which is essentially separating out the amino acids, imitating the effect of cooking the mackerel using heat.
3 spring onions
handful of cherry tomatoes
Few tbls olive oil
Chilli sauce/hot sauce/chilli flakes
Salt and pepper to taste
The recipe is simple:
1. Slice or dice your mackerel, spring onions and cherry tomatoes.
2. Mix together the juice of your two limes with the olive oil. Stir in the rest of your ingredients. Leave to marinade in the fridge for an hour or longer.
Mackerel is rich in essential vitamins, oils and minerals. Mackerel strengthens the immune system, prevents the risk of Alzheimer’s disease as it enhances memory performance, improves the condition of the blood which promotes better heart health and can reduce the risk of some cancers, as well as impeding their spread.