Filipino Ceviche of Spanish Mackerel Recipe

Serves/Makes: 4


  • 1 whole Spanish mackerel, about 1 1/2 pound, gutted, cleaned, filleted, bones picked over
  • 1/2 cup sea salt
  • 1/2 cup lime (or lime and calamansi) juice
  • 1/4 cup slivered red onion or shallots
  • 1 long green pepper, thinly sliced, optional
  • Coarsely ground black peppercorns
  • Splash of Vietnamese fish sauce
How to cook Filipino Ceviche of Spanish Mackerel:
  • Cover the mackerel fillets with sea salt and store in the refrigerator at least 30 minutes, ideally 3 hours.
  • Rinse with cold water and gently pat dry.
  • Making sure all pin bones are gone, chop in to cubes and mix in a bowl with onions, green peppers, onions, peppercorns, and lime juice, enough so fish is completely submerged.
  • Cover tightly with plastic wrap and let stand in the refrigerator for at least an hour.
  • Before serving, splash a few drops of fish sauce.


The Filipino Ceviche of Spanish Mackerel is a very affordable dish. Delicious, simple, and easy recipe.


Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Filipino Ceviche of Spanish Mackerel serves/makes: 4

The Filipino Ceviche of Spanish Mackerel recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mackerel (more Mackerel recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: Filipino (more Filipino recipes)

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