Mackerel ceviche with mango is a fantastic, fresh, and tangy dish perfect for warm spring or summer days. I love this recipe because it combines the delicate flavor of mackerel with the sweet juiciness of mango. Trust me, it’s a delightful flavor combination!
This dish requires minimal cooking, making it quick to prepare while preserving the taste of the sea. If you’re unsure which fish to use for ceviche, mackerel is a great choice due to its rich flavor and availability here in Norway.
Ceviche is great as an appetizer for festive gatherings or as a light main course. It can also nicely complement other dishes, such as scrambled eggs with smoked salmon for an extra flavorful menu.
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Serving Suggestions
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Frequently Asked Questions
Can I use fish other than mackerel?
Yes, you can use other fatty fish like salmon or trout. Make sure the fish is fresh and of sushi quality.
How long should I marinate the fish in lime?
15 minutes should be enough for tender mackerel. For thinner fish, 10 minutes might suffice.
Is it possible to make the ceviche spicier?
Yes, add more chili or include a few drops of Tabasco for extra heat.
Can I make the ceviche in advance?
It’s best to serve it immediately after preparation. The fish can become ‘overcooked’ if marinated too long in the acid.
What can I use instead of cilantro?
If you don’t like cilantro, you can try fresh dill or parsley.
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