DIY Mackerel Ceviche with Rocket (Paleo)
If you’ve never made ceviche before, now is the perfect time to give it a go. This DIY Mackerel Ceviche with Rocket is a light, refreshing, and incredibly healthy dish that fits beautifully into a Paleo lifestyle. It may look like something you’d only find in a fine dining restaurant, but don’t be intimidated—it’s surprisingly simple to prepare at home.
Ceviche is a traditional Latin American dish where fish is “cooked” using the acid in citrus juice, typically lime or lemon. Despite being uncooked in the conventional sense, the acid denatures the proteins in the fish in a process similar to cooking with heat. The result is tender, tangy, and bursting with flavour. Unlike sushi, which uses raw fish, ceviche is cured and safe to eat when prepared properly with fresh ingredients.
For this recipe, we’re using fresh mackerel, which is rich in omega-3 fatty acids and has a bold flavour that pairs perfectly with the sharpness of citrus and the peppery bite of rocket. If you’re near a fishmonger or coastal market, look for the freshest mackerel available. The quality of the fish will define the final flavour and texture of your ceviche.
DIY Mackerel Ceviche with Rocket
Equipment
- Resealable Plastic Bag
Ingredients
- 2 large mackerel fillets
- Juice of 1 large lime
- 1 tablespoon olive oil
- 2 red chillies deseeded and finely chopped
- 2 spring onions trimmed and finely chopped
- Sea salt
- Black pepper
- A handful of fresh rocket
Instructions
- Prepare the Mackerel: Slice the mackerel into thin strips. Place in a resealable plastic bag.
- Marinate the Fish: Toss in the lime juice, chilli, spring onion, and olive oil. Season with salt and pepper, and shake well. Allow to stand for 10 minutes.
- Serve: Remove from the bag and serve with plenty of fresh rocket.
Notes
- Use the freshest mackerel you can find for the best flavour.
- Adjust the amount of chilli to your heat preference.
- Serve immediately after marinating for the best texture and taste.
Why Mackerel?
Mackerel is an oily fish known for its high levels of healthy fats, particularly omega-3s, which are essential for brain health, heart function, and reducing inflammation. It also contains vitamin D, selenium, and B vitamins—nutrients that are often lacking in modern diets. When combined with vitamin C-rich citrus juice, this recipe becomes a powerhouse of essential nutrients.
Its firm flesh and bold flavour make mackerel a great choice for ceviche, standing up well to the acidity of the marinade. It’s also relatively inexpensive compared to other fish used in ceviche, such as snapper or kingfish, making it a smart and sustainable option.
Is Ceviche Safe?
One of the most common questions about ceviche is whether it’s safe to eat. The answer is yes—if you start with very fresh fish and follow safe preparation practices. The citrus juice used in the recipe does not kill all bacteria or parasites, but it does denature the proteins in the fish, giving it a firm, opaque appearance similar to traditional cooking. For added peace of mind, you can freeze the fish for at least 24 hours before making ceviche, which helps eliminate any potential parasites.
If you’re buying fish specifically for this recipe, let your fishmonger know you’re making ceviche. They’ll often help you choose the freshest fish and may even fillet and skin it for you on request.
Key Ingredients and Their Benefits
Let’s take a closer look at what goes into this recipe and why each component plays an important role in both flavour and health:
- Fresh mackerel: High in protein and omega-3 fatty acids, it forms the base of this dish.
- Lime juice: Provides the acidity needed to cure the fish and adds a bright, tangy flavour.
- Red onion: Offers a bit of crunch and a subtle sweetness to balance the acidity.
- Chilli: Adds heat and complexity. Adjust the quantity to suit your spice tolerance.
- Coriander (optional): Brings freshness and a herbal note that brightens the dish.
- Rocket (arugula): The peppery greens add a crisp, bitter edge that contrasts beautifully with the tender fish.
This combination creates a well-balanced plate that feels vibrant and light, yet deeply satisfying.
Tips for Perfect Ceviche
To make the most out of your ceviche, here are a few essential tips:
- Use the freshest fish possible: Ceviche is only as good as the fish you use. If it smells “fishy,” it’s not fresh enough.
- Marinate just long enough: You don’t need to leave the fish in the citrus for hours. About 10–20 minutes is usually enough for thin slices or small cubes. Any longer and the fish can become mushy.
- Use non-reactive bowls: Citrus juice can react with metal, so use glass or ceramic for marinating.
- Slice evenly: This ensures the fish cures at the same rate, avoiding over- or under-cured bits.
Customising the Recipe
This mackerel ceviche is delicious as-is, but it’s also easy to customise to your taste. Here are some ideas to experiment with:
- Try different citrus: A mix of lime and orange juice adds sweetness and depth.
- Add avocado: Cubed avocado brings creaminess and extra nutrients.
- Swap in other herbs: Mint, basil, or dill can offer new flavour profiles.
- Include cucumber: For extra crunch and a cooling contrast to the chilli.
You can also switch the fish if mackerel isn’t available. Try snapper, kingfish, trevally, or even scallops or prawns. The key is using seafood that is very fresh and firm in texture.
What to Serve with Mackerel Ceviche
This dish is perfect as a starter or light main. Here are some Paleo-friendly ways to serve it:
- On a bed of rocket: As featured in the recipe, rocket adds peppery bite and freshness.
- With plantain chips: Thin, crispy plantain slices provide a satisfying crunch.
- Wrapped in lettuce leaves: Great for handheld bites or party appetisers.
- With roasted sweet potato slices: For a heartier, slightly sweet contrast.
Ceviche also pairs wonderfully with iced herbal tea, sparkling water with lime, or even kombucha for a refreshing, gut-friendly drink option.
Storing and Safety
Ceviche is best served fresh, shortly after preparation. However, if you have leftovers, store them in an airtight container in the fridge and consume within 24 hours. The acidity continues to “cook” the fish, so over time the texture can become less appealing. Do not freeze ceviche once it has been marinated, as it will degrade the texture further.
Is Ceviche Paleo?
Absolutely. This dish is made from whole, unprocessed ingredients and fits well within Paleo guidelines. It’s free from grains, dairy, legumes, and refined sugar. More than that, it embodies the core of the Paleo ethos: nutrient-dense, seasonal, and satisfying food that connects you with ancestral ways of eating.
It’s also a great way to incorporate more omega-3-rich fish into your diet, which is often missing from modern eating patterns. The fresh herbs, chillies, and vegetables provide antioxidants and phytonutrients, helping to support your overall wellbeing.
Final Thoughts
If you’ve been curious about ceviche but felt too intimidated to try it, this DIY Mackerel Ceviche with Rocket is the perfect starting point. It’s simple, quick, and bursting with flavour, not to mention incredibly good for you. The balance of tangy citrus, fresh herbs, and naturally oily fish creates a dish that feels luxurious while still being rooted in clean, whole ingredients.
Whether you’re looking to impress guests, add variety to your weekly meals, or simply explore something new, ceviche offers a rewarding experience. And once you’ve made it once, you’ll find yourself making it again and again with different variations and twists.
Have you made your own ceviche before? Did this recipe change your mind about eating raw or semi-raw fish? Let us know in the comments—we’d love to hear your take. For more Paleo seafood recipes, be sure to check out my Seafood Chowder recipe for another fresh and nourishing meal idea.
This was my first time making ceviche, and it was easier than I expected!