Best Spanish Mackerel Ceviche Recipe

When cuisines from different parts of the world collide, creative and delicious Spanish recipes often emerge, ready to take the world by storm.

Spanish mackerel ceviche is a clear example of this, being the perfect fusion of Latin American and Southern Spanish cuisine.

There is no need to cook the Spanish mackerel in this recipe and it is super simple to make, so keep reading Spanish mackerel recipes like this one to improve your cookbook.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Pan-fried Mackerel Recipe

• Spanish fried fish

• Mackerel Pasta Recipe

Background of the Dish

The Spanish mackerel ceviche was created in the 1900s as an Andalusian alternative to the classic Latin American dish.

It has similar ingredients to the Peruvian and Mexican versions, but the main difference is that for this one you use king mackerel, which is a very good fish for ceviche and is also abundant in the region.

Other popular summer mackerel recipes include the Spanish mackerel sushi and the roasted mackerel recipe, but the ceviche is the only one that blends citrusy and seafood ingredients to perfection.

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Things You’ll Need for Spanish Mackerel Ceviche

To prepare this Spanish mackerel ceviche you need mackerel, bell pepper, jalapeño pepper, red onion, lime, and orange juice as the main ingredients.

If you only like to eat cooked fish, then you can check our baked Spanish mackerel recipe or the grilled mackerel recipe.

Ingredients

• 1 pound (450g) fresh king mackerel filets (skinless and boneless)
• 4-5 limes, juiced (about 1 cup of lime juice)
• 1/2 cup (120ml) fresh orange juice
• 3 tablespoons olive oil
• 1 red onion
• 2 jalapeño peppers
• 1 red bell pepper
• 1 avocado
• 1/2 cup (15gr) chopped fresh cilantro
• 1/4 cup (10gr) chopped fresh mint leaves
• Salt and freshly ground black pepper, to taste

How to Make Spanish Mackerel Ceviche – Step by Step Guide

1. The first step in this Spanish mackerel ceviche recipe is to cut the clean mackerel filets into small, bite-sized cubes.

2. Now grab a large bowl, and combine the lime juice and orange juice. Add the cubed mackerel fish to the citrus mix. Ensure that the fish is fully submerged in the liquid. 

3. Then, cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour, or until the fish becomes opaque and “cooked” through. The acidity of the citrus juice will “cook” the fish as it marinates (it makes it safe to eat). 

4. As the fish is marinating, prepare the vegetables and herbs for the original ceviche recipe: finely chop the red onion, jalapeño peppers, red bell pepper, cilantro, and mint.

5. Once the fish is “cooked” through, drain off most of the citrus juice, leaving a little behind for flavor. Add the chopped vegetables (red onion, jalapeño, red bell pepper, cilantro, and mint) to the fish.

6. Now drizzle with olive oil and gently toss everything together. Season with salt and freshly ground black pepper to taste. Adjust the seasoning of the Spanish mackerel ceviche as needed.

7. After that, cover the raw fish ceviche and refrigerate for another 15-30 minutes to allow the flavors to meld. In the meantime, dice the avocado.

8. To finish this fish ceviche recipe, just pour it in individual bowls. Right before serving, add diced avocado on top for garnish. Serve the Spanish mackerel ceviche cold.

Substitution of Ingredients

The mackerel ceviche only calls for a few important ingredients, still, you can make some substitutions to them.

For example, you can make this king mackerel ceviche with lemon juice instead of lime juice, but we encourage you to mix it with a different citrus (like orange) for a more diverse flavor profile.

The best fish to use for ceviche is mackerel or any other white fish, such as cod or hake.

If you aren’t the biggest fan of white fish ceviche then you can make it with salmon, tuna, or red snapper.

Since this is a Spanish style mackerel it calls for a drizzle of olive oil, but you could use any type of vegetable oil.

Give a go to the Spanish mackerel sashimi, a delicacy made with raw mackerel that has been frozen before.

Tips on Serving Spanish Mackerel Ceviche

The fresh Spanish mackerel ceviche is meant to be served cold, as a main dish or appetizer for lunch or dinner.

If you plan to serve it as a main dish but you don’t want it to be a large portion, you can prepare a mixed green salad as a fresh side dish.

To add a different texture to this ceviche you can top it with toasted nuts, peanuts, or with bread croutons (right before servings so they don’t get soggy).

For a full Andalusian tapas table, you can combine this one with other Spanish mackerel dishes, like the mackerel pate recipe or the salted mackerel recipe.

When serving Spanish mackerel ceviche, ensure the fish is marinated in citrus juices for at least 20-30 minutes to achieve the perfect balance of flavors and a tender texture.

Garnish it generously with chopped cilantro, red onion, and sliced jalapeños to add a burst of freshness and a hint of spice to each bite.

How to Store Spanish Mackerel Ceviche

Storing the Spanish mackerel ceviche is a bit tricky, so we recommend consuming it as soon as possible.

Keep in mind that the texture of the fish in ceviche will continue to change over time as it marinates in the citrus juices, so the longer it sits in the marinade, the firmer and more “cooked” the fish will become. 

For that reason, we don’t recommend storing the Spanish mackerel ceviche for more than 24 hours in the fridge.

Unfortunately, you can’t freeze the Spanish mackerel ceviche: The texture of the fish can change significantly when frozen and thawed, resulting in a less desirable consistency.

Some Andalusian mackerel recipes that you can prepare if you are planning on storing are the smoked mackerel recipe and the grilled Spanish mackerel.

Recipe Card: Spanish Mackerel Ceviche

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