by Peter Coucquyt
on July 20, 2016

Mackerel Ceviche with Red curry – Raspberry Gazpacho

Bright, vibrant flavors and cool, refreshing dishes are a great way to enjoy the summer months. Dishes like this Mackerel Ceviche with Red Curry - Raspberry Gazpacho are the perfect way to beat the heat.

Horse mackerel is excellent prepared as a ceviche because its fishy flavor and high fat content hold up well against the acids of a citrus lime marinade. To balance these flavors, we create a sweet, spicy Thai red curry-seasoned gazpacho-like sauce from ripe tomatoes, raspberries and one sweet pointed red pepper.

"The acidity of the tomato and the raspberries serve to balance the sweetness in our sauce."

Meanwhile, the raspberries' citrus-orange aroma can be found in the tomatoes, lime and ginger—both from the ceviche marinade—as well as the the Thai red curry paste. The last three ingredients also share similar floral notes in common with the raspberries.

http://blog-assets.foodpairing.com/2016/07/FP-Raspberry-Mackerel-aroma-tree.png

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Cured Mackerel with Thai Red Curry - Raspberry Gazpacho (serves 4)

Cured Mackerel

Tip: Curing the mackerel first in a bit of salt before marinating it in the citrus ceviche mixture helps to maintain firmness of the fish's flesh.

  • 6 mackerel fillets
  • 10 g ginger purée
  • 5 g red pepper purée
  • 10 g olive oil
  • 25 g lime juice
  • salt, to taste
  • freshly ground pepper, to taste

Cut the mackerel fillets to desired size. Season both sides generously with salt and cure for 20 minutes. Then, rinse the fillets under cold water. Pat dry and set aside.

Combine the remaining ingredients in a bowl and mix. Add the mackerel fillets and mix gently to coat evenly. Season with pepper, to taste.

Thai Red Curry - Raspberry Gazpacho

preparation

  • 100 g diced tomatoes
  • 45 g raspberries
  • 1 sweet pointed pepper
  • 5 g Thai red curry paste
  • salt, to taste

Preheat the oven to 175ºC/347F.

Make a few incisions in the sweet pointed pepper and transfer to a baking tray. Drizzle with olive oil and season with salt and pepper, to taste. Roast in the oven until the skin begins to char.

Once done, use a knife to remove the red pointed pepper peel and transfer to a blender. Add the rest of the ingredients and blend. Season with salt, to taste. Sieve.

Cured Mackerel with Thai Red Curry - Raspberry Gazpacho (assembly)

preparation

  • Cured Mackerel (recipe above)
  • Thai Red Curry - Raspberry Gazpacho (recipe above)
  • 8 red radishes, thinly sliced

On 4 plates, arrange the individual servings of Cured Mackerel. Then, dab the Thai Red Curry - Raspberry Gazpacho and garnish with the red radish slices.

by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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