Mackerel Recipes

Ceviche recipe

Ceviche is a light and fresh fish dish, made with mackerel, scallops and monkfish. The fish are soaked in garlic oil, citrus juice and chopped chillies then served raw. Different, but very delicious.


  • 2 mackerel fillets, skinned and boned
  • 6 scallops, cleaned, roe removed
  • 300g monkfish, skinned and boned
  • 100ml garlic oil
  • 1 red chilli
  • 1 green chilli
  • Juice of 2 lemons
  • Juice of 1 lime
  • 2 spring onions

Method of Preparation:

  1. Slice the mackerel into strips and thinly slice the monkfish. Dice the scallops.

  2. Place the mackerel, scallops and monkfish into a dish. Slice the chillies in half and scrape the seeds out with the back of your knife. Finely dice the flesh.

  3. Pour the garlic oil, lemon juice and lime juice over the fish. Sprinkle with the chopped chillies and stir to combine. Leave for 1 hour under cling wrap in the fridge.

  4. To serve, thinly slice the spring onions. Remove the fish from the marinade and sprinkle with the onions.

If you like, add some finely chopped fresh herbs to the fish for a bit of freshness. You could also add a little vinegar in place of some of the citrus juice. Recipe seves 4.

Author: Laura Young

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Published: April 16, 2012
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Published by Starsol