Mackerel Ceviche

It’s pretty much the last of our summer posts. It’s now September and along with the shift in weather we at Feed are moving into our next topic – Winter! So here’s one of our favorites – ceviche! Ceviche is essentially a seafood dish where the fish is ‘cooked’ through marinading in citrus juices. As mackerel is quite a rich fish it really pairs nicely with the fresh, tart flavours in a ceviche. It’s also surprisingly quick to make, and can be made in less than half an hour. The only real important thing is that you have a good quality fishmonger to hand, who can provide the freshest mackerel, caught that day or overnight. Check out our previous mackerel post on the health benefits too of this wonderful local fish to our British shores!


  • 1 x lime squeezed
  • ½ lemon squeezed
  • ½ red onion diced small
  • 1 x red chilli diced very small
  • 2 x peach or mango diced medium
  • 1-2 tomoatoes diced medioum
  • ¼ cucumber diced medium
  • 2 x whole mackerel fillets **must be freshly caught that day, check with your fishmonger**
  • 1-2 little gem lettuce or other leaves whole, washed and dried
  • 20g coriander, washed, dried


  1. Mix the lime, lemon, red onion, chili
  2. Dice the mackerel into small cubes
  3. Add the mackerel to the marinate and set aside for 15 minutes, or until the mackerel turns white
  4. Whilst the mackerel is marinating, lay out the lettuce leaves on platter
  5. Scatter the tomatoes, peach/mango and the cucumber over the top
  6. Spoon over the mackerel ceviche
  7. Garnish with the coriander and some black pepper, serve




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