Aji Capaccio

  • Very rich in Omega 3
  • Best served on the day of the catch

Aji Capaccio AKA Mackerel Capaccio

Ingredients
thinly sliced pieces of mackerel* (bite sized pieces)
2 cloves of garlic finely chopped
olive oil
juice of 2 limes, or 1 lemon
black pepper

Method
Fillet and remove skin and bones from the jack mackerel (aji).
Place on a dish ready for serving.
Scatter the garlic over the fish.
Evenly sprinkle with olive oil.
Squeeze the juice of limes/lemon evenly over the fish.
Sprinkle pepper.
Serve immediately.
Goes well with champagne!

*If you find that the bones are difficult to remove along the spine after filleting the fish, remove the skin first and then cut on either side of the bones and create two skinny fillets per regular fillet. This size is perfect for slicing for capaccio.

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