Mackerel Crudo
If you don’t like raw fish…I am so sorry for your loss LOL. All jokes aside, this crudo is fresh and light, perfect for these 100 degree summers we suffer through in South Texas. You can sub the mackerel for any other sashimi fish or use cooked cold shrimp if you like. Toppings are really whatever you like! I prefer mine to have a texture, crunch, and bite, to contrast the soft fish.
MACKEREL CRUDO RECIPE makes 1 shareable plate
INGREDIENTS
3-4oz of choice fish (mackerel, escolar, tuna, salmon, etc)
1 jalapeno
1/2 cup chopped cilantro
2-3 tbsp lime juice
2 garlic cloves
3 tbsp neutral oil
1/2 cup water
salt and pepper
optional toppings: chili crunch, crispy onions, caviar, tobiko, bonito flakes, sesame seeds, pistachios, lemon zest, pork cracklings, try it all!
DIRECTIONS
In a pan add 1/2 tbsp of oil and toast the jalapeño and garlic until they are seared and tender. You can also coat them in light oil and roast in the oven, toaster oven, or convection oven for a few minutes. The goal is to activate flavor through heat and to mellow out the bite both raw jalapeño and garlic have.
Once cooked, split the jalapeño and scrape out the seeds (unless you like it hot!) and place into a blender along with the garlic, cilantro, lime juice, oil, and a pinch of salt. Blend until smooth adding the water slowly. Do not try to blend it for too long or else the heat from friction will start to cook the sauce and change the color. The sauce consistency we want is much thinner than a salsa and thicker than water.
Pass the sauce one time through a mesh strainer and set aside in the fridge.
On a clean cutting board bring out your choice of fish. Using a very sharp knife try cutting slices off the fish at a slight diagonal. Think of thin bite-sized pieces that can fit in your mouth.
Assembly: Pour your lime cilantro sauce into your round dish. Swirl the plate gently to spread it across the whole plate. Place you fish slices in your desired pattern over top. Garnish with toppings.
