An adaptation of a classic South American recipe, Zihuatanejo (the-huat-a-nay-ho) Fish Salad makes an unusual and refreshing first course or it may be served as part of a cold buffet. Serve with thinly sliced brown bread and butter and a chilled, dry white wine.2 lb. mackerel fillets, skinned, cooked and cut into
1-inch pieces juice of
1 teaspoon salt
1 teaspoon black peppercorns, crushed
A blend of mackerel and avocado makes Zihuatanejo Fish Salad tasty.
4 fl. oz. olive oil
6 tomatoes, blanched, peeled and chopped
2 large onions, thinly sliced and pushed out into rings
4 oz. stoned green olives
2 teaspoon dried oregano
2 green chillis, finely chopped
6 fl. oz. dry white wine
1 avocado, halved, stoned, peeled and thinly sliced
Place the mackerel in a shallow serving dish and pour over the lemon juice. Sprinkle over the salt and pepper and set aside for at least 4 hours.
In a medium-sized mixing bowl, com-bine the oil, tomatoes, onions, olives, oregano, chillis and wine and stir well.
Drain off and discard the lemon juice from the fish and pour over the oil and wine mixture. Chill the salad in the refrigerator for 30 minutes. Remove the dish from the refrigerator and garnish with the avocado slices. Serve at once.