Mako shark …..

Recently we had some mako shark come in and i had the opportunity to work with it and taste it… The firm texture of the fish was ideal for prolonged marination and offered the opportunity of making another ceviche….
I marinated it for 8 hours in vacuum sealed bag using all fresh herbs from my little garden…Latelly i have been experimenting with flavors and random combinations of fresh herbs …The radishes i paired it with are ok , not exactly what i expected it to be,and the fish was really nice just seasoned right and with a touch of lemon and some Ariston Extra Virgin Olive oil…

The ceviche was even more interesting despite the not so thin cuts i received from the guy that passed the sample to me… I used both lime and lemon juice and hand torn small leafs of fresh herbs EVOO first cold pressed and maldon salt along with fresh black pepper and fresh ground pilli pilli pepper… The results of this combination was the most impressive…The longer marination really benefits firmer fish..The acid really is refreshing enough and the herbs and spices create a unique interchange of flavor bursting … Next time though i will slice that ..

Overall a “successful” first run with an unknown fish but more could be done in next time….We barely scratched the surface….. What else could be done …?