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DIY Mackerel Ceviche with Rocket paleo recipe-min

DIY Mackerel Ceviche with Rocket (Paleo)

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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 paleo recipe-min
Print Recipe
5 from 1 vote

DIY Mackerel Ceviche with Rocket

A fresh and zesty ceviche featuring mackerel marinated in lime juice, chillies, and spring onions, served with peppery rocket. Perfect for a light and refreshing lunch.
Prep Time10 minutes
Marinating Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Fusion, Latin American
Keyword: fresh fish recipe, Mackerel ceviche, paleo ceviche, quick lunch
Servings: 2 Serves
Calories: 250kcal
Cost: $15

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.

DIY Mackerel Ceviche with Rocket paleo recipe-min

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe

Smoked Mackerel with Fresh Beet Slaw

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I just love making my own ‘slaw’ – they’re quick to prepare, incredibly versatile, and perfect to keep in the fridge for days when time is short but healthy eating is still a priority. Whether you need a side dish, a main salad, or something vibrant to brighten up a lunchbox, homemade slaw is a great option. This particular variation features raw beetroot, which gives it a deep ruby colour and earthy sweetness. It looks as good as it tastes and makes a stunning addition to any Paleo plate.

Paired with smoked mackerel, this beet slaw transforms from a simple salad to a satisfying meal. The mackerel not only adds a smoky, savoury contrast to the sweetness of the beetroot but also provides a fantastic source of protein and beneficial omega-3 fatty acids. It’s one of those simple dishes that feels more special than the effort it requires, making it ideal for a midweek lunch or an easy dinner that won’t leave you feeling sluggish.

If you’re looking for fresh lunchbox inspiration or want a colourful side to accompany your grilled meat or fish, this recipe is one to bookmark.

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe
Print Recipe
5 from 1 vote

Smoked Mackerel with Fresh Beet Slaw

This Smoked Mackerel & Beet Slaw is a refreshing and nutritious Paleo lunch option. Easy to prepare and packed with vibrant flavours, it's perfect for meal prepping and keeping in the fridge for a quick, healthy pick-me-up.
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Lunch
Cuisine: Fish, Paleo
Keyword: Healthy Slaw, Paleo Lunch, Smoked Mackerel Beet Slaw
Servings: 4 serves
Calories: 350kcal
Cost: $15

Equipment

  • Mixing bowl
  • Large Bowl
  • Grater
  • Chopping Board

Ingredients

  • 2 strips smoked mackerel

For the Slaw:

  • 2 raw beets
  • 4 medium carrots
  • ¼ red cabbage
  • ¼ white cabbage
  • 2 green apples
  • Handful pumpkin seeds
  • Handful flaked almonds
  • 75 ml red wine vinegar
  • 40 ml olive oil
  • Sea salt to taste

Instructions

  • Prepare the Slaw: Chop both cabbages as finely as possible. Grate the carrots, beets, and apples, and combine all in a large bowl.
  • Make the Dressing: In a separate bowl, combine the red wine vinegar and olive oil. Gradually stir this dressing into the slaw mixture until well combined.
  • Add Crunch: Mix in the pumpkin seeds and flaked almonds. Season to taste with sea salt.
  • Store Properly: Cover the slaw with clingfilm and store it in the fridge. The flavours will develop over 3-4 days, making it even more delicious.
  • Serve with Mackerel: When ready to serve, add the slaw to your lunchbox with 2 good-sized strips of smoked mackerel per portion. Remove the bottom skin if preferred. Ensure the lunchbox lid is tightly sealed to avoid leaks.

Why Beetroot is a Slaw Game-Changer

Beetroot often gets overlooked in raw preparations, but when shredded, it brings both a pleasing crunch and a natural earthy sweetness that balances perfectly with acidic dressings and creamy elements. Nutritionally, it’s a powerhouse. Beets are rich in folate, manganese, potassium, and antioxidants, including betalains – the compounds responsible for their bold colour. They’re known for their anti-inflammatory and detoxifying properties, and they support heart health and stamina, which is especially useful if you’re active or trying to get more from your workouts.

Unlike traditional coleslaw, which is often weighed down by mayonnaise or sugar-laden dressings, this Paleo version keeps things clean. You get all the flavour and texture with none of the dairy, refined sugar, or processed oils. And best of all, it’s just as creamy and satisfying – but in a much more nourishing way.

Benefits of Smoked Mackerel in Your Diet

Smoked mackerel is a brilliant addition to your Paleo kitchen. It’s ready to eat, full of flavour, and loaded with nutrients. High in omega-3 fatty acids, it helps support brain function, heart health, and reduces inflammation. For anyone following a Paleo lifestyle, prioritising healthy fats is key, and oily fish like mackerel tick all the boxes.

In this recipe, the rich and smoky fish contrasts beautifully with the crisp and colourful slaw. The result is a complete meal that’s light yet satisfying and hits all the macronutrient targets you need – healthy fats, protein, fibre, and plenty of vitamins and minerals.

How to Customise Your Slaw

This recipe is incredibly flexible, and that’s one of the reasons I love it so much. Once you get the hang of making slaw, it becomes second nature to mix it up depending on what you have in the fridge. Here are a few ideas to adapt it:

  • Switch the protein: If smoked mackerel isn’t your thing, try canned wild salmon, grilled chicken, or even boiled eggs for a vegetarian option.
  • Add herbs: Fresh dill, parsley, or coriander can lift the flavours and make everything feel even more fresh.
  • Include crunch: Add some finely sliced red cabbage, fennel, or carrot to mix up the texture and boost the veg content.
  • Try different dressings: While this slaw works beautifully with a citrusy, olive oil-based dressing, you can also try tahini, apple cider vinegar, or even a drizzle of coconut milk for a creamy finish.

Meal Prep and Storage Tips

This beet slaw holds up well in the fridge for several days, making it an ideal meal prep option. In fact, the flavours develop and meld even more if left overnight, so you may find it tastes better the next day. If you’re planning to eat it across a few days, store the slaw and smoked mackerel separately to keep everything fresh.

Portion into containers for a grab-and-go lunch, or keep the slaw as a base and change up your protein topping each day to keep things interesting.

Serving Suggestions

This slaw is brilliant on its own, but if you’re putting together a fuller plate or entertaining guests, it also works well with:

  • Grilled lamb chops or steak – the sweetness of the beetroot complements rich red meat
  • BBQ prawns or scallops for a lighter seafood twist
  • Roasted sweet potato wedges for a more filling meal
  • A slice of Paleo seed bread for extra texture and crunch

It also makes a gorgeous side dish for summer gatherings, especially when you want to offer something that looks impressive without spending hours in the kitchen.

Make it a Crowd-Pleaser

The recipe below yields around four generous servings, but it can easily be scaled up. It’s a great option if you’re feeding a group, heading to a potluck, or prepping meals for a busy week. If you’re serving a family, you might want to double up – leftovers rarely last long.

The colours are striking, and it always catches people’s eye at the table. It’s the kind of dish that gets people asking for the recipe.

Why This Recipe Works So Well

There’s a reason this dish has become a staple for me. It’s quick to prepare, deeply nourishing, and adaptable to so many situations. Whether you’re looking to boost your veggie intake, get more oily fish into your diet, or just want something that feels like more than “just a salad,” this ticks all the boxes.

It’s also ideal for those busy weeks when you need something fast but still want to feel good about what you’re eating. Ten minutes of prep, and you’ve got something delicious, colourful, and satisfying ready to go.

Get Creative with Your Own Slaw

Have you got your own slaw recipe? Maybe you like a North African spin with cumin and coriander seeds? Or perhaps you’ve got a go-to mix of crunchy veg and creamy dressing? If so, I’d love to hear about it. You can check out my North African Carrot Slaw for inspiration if you're looking to branch out with new flavours.

That’s the beauty of Paleo recipes like this – they’re a base, a starting point, and a chance to be creative while sticking to wholesome, real ingredients.

Final Thoughts

This vibrant and nutritious slaw paired with smoked mackerel is perfect for a healthy Paleo lunch. The raw beets add a beautiful colour, while the smoked mackerel provides a rich source of protein and omega-3s. Additionally, enjoy the refreshing crunch and the delightful blend of flavours that develop over time.

Do you have your own slaw variations? I’d love to hear about your favourite combinations in the comments below!

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe

Paleo Network Recipe SPINACH, MACKEREL RED CAPSICUM FRITTATA-min

Spinach, Mackerel & Red Capsicum Frittata

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