Spanish Mackerel Crudo Recipe
strawberries, purple snow peas, hibiscus
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Ingredients
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Fish
Fruits and Vegetables
Garnish
Method
Preparation of Fish
Prepare the Mackerel
Rinse the Spanish mackerel fillets under cold water and pat them dry with paper towels. Sprinkle sea salt evenly over both sides of the fillets and let them sit for about 10 minutes to allow the salt to enhance the flavor.
Marinate the Fish
Drizzle the fresh lime juice over the salted mackerel fillets, making sure they are well-coated. Let the fillets marinate in the refrigerator for at least 20 minutes.
Preparation of Fruits and Vegetables
Prepare the Strawberries
While the fish is marinating, wash the strawberries thoroughly. Remove the stems and slice them into quarters. Set aside.
Prepare the Purple Snow Peas
Wash the purple snow peas and trim the ends. Blanch them in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
Prepare the Hibiscus
In a small bowl, soak the dried hibiscus flowers in warm water for about 10 minutes until they become soft. Drain and chop them finely.
Assembly
Combine Ingredients
On a serving platter, arrange the marinated mackerel fillets. Top them with the prepared strawberries, blanched purple snow peas, and chopped hibiscus.
Garnish and Serve
Sprinkle fresh cilantro and chili flakes over the top for a burst of flavor. Serve immediately as a refreshing crudo dish.