Mack Attack

Mackerel Ceviche

Although it's hot and humid throughout most of the year here in the Philippines, this month of April has been unusually so.  In all the nine years that I've been living in this country, this was the first time I have ever experienced any kind of heat rash.  Although my rashes have mostly disappeared, I still have been avoiding any kind of kitchen work and have been eating out quite a bit lately.  The same thing seems to be happening to Denise in Singapore, the author of the food blog Quickies On The Dinner Table.

Although I do enjoy dining out, I have never been one of those who can live on restaurant food the way a lot of single expats do. I have always been one of those who has to have a home cooked meal. After three weeks of dining out and instant noodles, I was starting to crave a home cooked meal.

After a visit to Devaki's blog, Weave A Thousand Flavors and seeing her salmon ceviche,  I thought something similar, the Philippine version of mackerel ceviche, would be a great idea to cook without really cooking.

Unlike the Latin American ceviche, the Philippine version is marinated in cane vinegar instead of citrus.  The vinegar serves two purposes here.  First, the fish is washed with the vinegar.  The vinegar's antiseptic properties cleanses the raw fish of parasites and bacteria.  Second, the vinegar's acetic acid denatures the protein component of the fish; thus, "cooking" the meat.

Tuna may also be used, but usually, for this specific dish, it's always mackerel that's used.  In other regions, shrimps, oysters, clams, dolphin (yes, it's traditionally eaten in certain areas of this part of the globe)  or pork are used.  This is usually eaten as an appetizer and served cold.  As in any kind of dish that calls for raw fish or meat, it is imperative that it be very fresh.  The mackerel's flesh has a translucent color and darkens as it "ages."  Be sure to look for that translucent color.

Calamondin or calamansi. 

This citrus fruit is to Southeast Asian cooking

 what the lemon is to Western cooking.

Not only is this dish refreshing and suitable for those hot summer days, but it is also healthful, low in fat and cholesterol  as well. The acid in the vinegar also makes this dish perfect for diabetics with elevated blood sugar levels, as it is known to decrease blood glucose levels.

Biting into the cold and tart fresh fish cubes with a slight stinging heat from the chillies and ginger and tempered by a drizzle of calamondin or calmansi gives this fish salad a sensuality of  paradoxical elements  of soft and firm, cold and hot, sweet and sour, fragrant and pungent.

Mackerel Ceviche-Filipino Style (Kinilaw Na Tanigue)

Ingredients:
1 lb     (500 g) mackerel fillets

1 cup  (250 ml) vinegar

6 shallots, thinly sliced (substitute red onions if red Asian shallots are unavailable)

2 tbsp  (12 g) ginger, chopped

2 chilli peppers, seeded and chopped

2  tsp (4 g) sea salt

1/2 tsp (1 g) freshly ground black pepper
8-10 pieces of calamondin or calamansi  (substitute lime if unavailable)

Directions:

1. Cut the fish into about 2 cm (about 0.78 in.)  cubes.  Wash the fish with 1/2 cup (125 ml) of vinegar, discard afterwards.

Note: Do not cut the fish larger than the specified size above.  Larger-sized cubes will take longer for the vinegar to penetrate the flesh.

2 In a non-reactive bowl, marinate the fish cubes in the remaining 1/2 cup (125 ml) of vinegar and chillies.

3. Store in the refrigerator and leave the fish to marinate for 1-1.5 hours.  The vinegar will "cook" the fish cubes.  Toss the fish cubes every 30 minutes to ensure the vinegar penetrates all of them evenly.

4. The fish is cooked when they turn into an opaque white color. Drain the vinegar.   Add the shallots and ginger.  Season with salt and pepper.  Refrigerate for about another 10 minutes before serving.   Serve the calamondin or calamansi on the side to be drizzled.