Mackerel: ceviche versus grilled meat

How do you like your mackerel?

ceviche versus grill. Our recipes

Gibus Ceviche

6-8 mackerel fillets
2 limes
a new onion
2 lawyers
Salt, pepper, Espelette pepper and fresh coriander bouquet
4 tbsp olive oil

Remove the skin from the fillets, crumble the flesh and reserve it
Cut the avocados and reserve
Finely chop the coriander and set aside
Finely cut the spring onion and place it in the salad bowl
Cut and squeeze the 2 limes into the salad bowl
Add olive oil, salt, pepper and a pinch of Espelette pepper
Mix
Add the fish and leave to marinate for 30 mins
Add the diced avocado and chopped coriander
Taste

Anouk's Grill

Fish or buy 2 large mackerel or 4 small ones (to ensure freshness, hold it by the tail, the body must remain straight and firm)

Other ingredients: sweet soy sauce, spring onion or spring onion or small leek (a fresh and mild taste overall)

Using a sharp knife, make cuts on both sides of the mackerel so that the glaze penetrates the flesh. Lightly oil a baking tray, put the mackerel on it and place the onion on the side. Generously apply the sweet soy sauce to the fish then place it on a cooking rack positioned as close to the hot grill as possible. Add a layer of icing every minute or so. When the skin of the mackerel is very brown and blackened in places, carefully turn it over and repeat the operation on the other side. If the spring onions burn, remove them.

When this side has taken on a nice color, check the cooking by looking at the inside of the fish. If the flesh closest to the central bone is white or gray, the mackerel is cooked. When serving, apply a final layer of sweet soy sauce, sprinkle with pepper ( sansho or shichimi) and decorate with lemon wedges.

Serve with roasted sweet potatoes or vinegared white rice.