Ceviche mackerel antipasto
Sardines in oil
Ceviche mackerel antipasto: Mackerel is a very cheap and tasty fish and this is a very simple recipe, but you must use very fresh mackerel. The blanching should be very brief, being careful not to overcook. The traditional way to time the cooking is to recite the Lord’s prayer.
This recipe is a basic ceviche where the acid from the vinegar or lemon juice, effectively cooks the fish. Mackerel antipasto is a very popular antipasto in Italy and there is never enough to go around. The Italians love their fish dishes and fish is well known for being a part of what makes up the Mediterranean diet. No surprise then that mackerel is rich in Vitamin D and B12.
Serve with a collection of grilled vegetables such as eggplant and bell peppers along with some good bread.
Ceviche mackerel antipasto
- Fresh mackerel, cleaned and filleted
- White wine vinegar or lemon juice (or mixture of both), enough to cover the fish
- Olive oil
- Garlic, finely chopped
- Fresh dill or parsley, finely chopped
- Blanche the mackerel fillets in lightly salted boiling water for as long as it takes to recite The Lord’s Prayer. I’ll start you off. “Our Father… ”
- Put the fillets into a non-metallic dish and cover with the vinegar.
- Leave to marinate for an hour turning the fillets over after 30 minutes.
- Remove the mackerel from the vinegar and transfer to a serving plate – discard the vinegar.
- Dress with some good extra virgin olive oil, garlic and fresh herbs.
Note:
This dish will keep for a while in the fridge as long as you keep the fish covered with olive oil.
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