Raw Fish 5: European Escabeche

This is not strictly raw fish. It's first lightly fried. I include it here because it is citrus-marinated.

The English obtained this method of treating fish from the Spanish, via the West Indies. It can be used for keeping fish for a length of time, but is most commonly eaten immediately. Dishes almost identical to escabeche have found their way into many European cuisines. They are all based on fish that is first fried, and then marinated in vinegar and oil, with whatever pungent or aromatic additions are most favoured locally. In this recipe the vinegar is replaced by citrus juice...

Ingredients to serve 4

• 1kg fish fillets (mackerel will do nicely)
• 150-200ml lemon juice
• 150-200ml (preferably Seville, or bitter) orange juice
• 150-200ml olive oil (for marinade, plus extra oil for frying)
• 1 sliced mango or avocado
• 1 small chopped pepper (green or red)
• 1 small sliced onion (preferably one of the brightly coloured varieties)
• 1 sliced orange
• Angostura bitters, to taste
• Salt, pepper

Put a bit of salt and pepper on the fish before frying fillets in olive oil until browned. Heat all the other ingredients together, except for the bitters, by boiling for five minutes. Add the Angostura and pour over the fish. Refrigerate, and garnish before serving cold.