Cut the chilli peppers into thin strips and chop the spring onion.
For the mackerel, fillet the fish then remove the bones from the fillets. Next, cut the mackerel into strips, mix with the fine salt and leave to rest in the refrigerator for 4 hours. After 4 hours, mix it with the white wine vinegar and leave to marinate for 30 minutes.
Finely chop the chives.
On a plate, add the pieces of mackerel and sprinkle with the spring onion, chives and chilli peppers. Before serving, drizzle with a little olive oil.
A refreshing and fruity wine requires pairings in keeping with its style, as very distinctive or strong flavours may overwhelm the wine. In this case, the acidity of the dish is the same as that of the wine and between the two they achieve an excellent taste complexity.