Mackerel Ceviche with Blackberry Tiger Leche Recipe
A vibrant and refreshing mackerel ceviche marinated in a tangy blackberry leche de tigre made with lime, ginger, and chili, perfect for a refined summer appetizer with a fusion of Peruvian and modern flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Fusion, Peruvian
Ingredients
Mackerel and Garnish
- 200g Fresh Mackerel Fillets, ultra-fresh, boneless
- 30g fresh blackberries for garnish
- 2 spring onions, sliced
- 1 small bunch of fresh coriander or flat-leaf parsley as a substitute
- Fleur de sel for plating
- 2 tablespoons fruity green olive oil (such as AOP Provence or Nyons)
Leche de Tigre Sauce
- 70g fresh blackberries
- Juice of 2 organic limes
- Zest of 2 organic limes
- 1 piece (2 cm) fresh ginger, finely grated
- 1 small fresh chili pepper, bird's eye or jalapeño type, half for sauce
- 1 pinch fine salt for the leche de tigre
Instructions
- Prepare the leche de tigre: Blend 70g of fresh blackberries with the juice of the limes, grated ginger, half of the chili pepper, and a pinch of salt until smooth. Strain the mixture through a fine sieve or chinois to remove seeds and solids for a silky texture, then chill the strained leche de tigre in the refrigerator.
- Slice the mackerel: Using a sharp knife, slice the fresh mackerel fillets into thin strips about 3 to 4 mm thick, cutting on the bias to enhance tenderness and presentation. Lay the strips evenly in a shallow dish without overlapping.
- Marinate the mackerel: Pour the chilled leche de tigre over the sliced mackerel, ensuring all pieces are completely covered. Place the dish in the refrigerator and allow the fish to marinate for a maximum of 5 to 8 minutes to avoid over-curing and drying out the flesh.
- Plate the ceviche: Draw a line of the leftover sauce decoratively on the serving plate. Arrange the marinated mackerel slices over the sauce line, garnish with the remaining blackberries, sliced spring onions, and fresh coriander leaves. Drizzle with fruity green olive oil, sprinkle a pinch of fleur de sel, and serve the dish very chilled for optimal flavor and texture.
Notes
- Never over-marinate mackerel as the flesh will become dry after 8 minutes.
- You can substitute blackberries with raspberries for a different berry flavor.
- For added variety, consider adding avocado, grilled corn, or sweet potato as accompaniments to the ceviche.
