Seviche of Spanish Mackerel

Spanish mackerel that weigh about a pound are perfect for grilling, baking, or broiling, but the oldest Lowcountry recipe we have for them is caveached, or cured in the West Indian manner. In this modern version, the flour and frying of the older receipts have been eliminated; the “cooking” is done by the citrus. The old recipes were formulas for preserving fish in a world without refrigeration. Both the cooking and the breading are unnecessary today.