Heart Healthy from WakeMed Heart Center

Spanish Mackerel Ceviche

March 29, 2018 |

Recipe courtesy of Chef Scott Surratt.
as seen on episode “Spanish Mackerel“, Season 7

Flavor, NC | Spanish Mackerel Ceviche

  • 1 pound Spanish Mackerel fillet, skinned, and diced
  • 1 each Avocado, Diced
  • 1 each Scallion, Chopped
  • ½ each Yellow Onion, Medium, Diced
  • 3 each Limes, Juiced and Zested
  • 1 each Jalapeño, Seeded and Diced
  • 3 each Roma Tomato, Seeded and Diced
  • 1 Tablespoon Cilantro, Chopped
  • 1 Teaspoon Oregano, Chopped
  • 4 Tablespoons Canola Oil
  • Sea Salt to taste


Place mackerel, lime juice, jalapeño, tomato, cilantro, oregano, scallions, and onion in a non-reactive bowl, allow to marinate (cook) overnight under refrigeration. Once the fish is opaque and not translucent, the fish is done. Add avocado and mix well. Season to taste with Wrightsville Beach Sea Salt, and enjoy.

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Category: Recipes

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