Mackerel seviche with soy

Name: Mackerel seviche with soy
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 tablespoon soy sauce; 10 to 12 ounces mackerel fillet (preferably skin on), cut on a diagonal into ½-inch-thick slices; 3 tablespoons fresh orange juice; Minced chives or mint for garnish; Minced chives or mint for garnish; Coarse salt; 1 Thai or other small chile, stemmed and minced (about 1 teaspoon); 1 tablespoon sherry vinegar; 1 tablespoon peeled and minced ginger; 1 Thai or other small chile, stemmed and minced (about 1 teaspoon)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Mackerel is a rich-flavored dark fish that can take a lot of seasoning, and here we pile it on.

Ingredients

10 to 12 ounces mackerel fillet (preferably skin on), cut on a diagonal into ½-inch-thick slices
3 tablespoons fresh orange juice

Starter
Fish course
Pescatarian

Method

Place the mackerel slices in a wide shallow bowl or deep plate in one layer, skin side up. Combine the orange and lemon juices with the soy, vinegar, and chile; pour this over the fish. Spread the ginger on top, then cover and refrigerate for 1 hour.
Just before serving, garnish with the herb and sprinkle with the salt.