Mackerel and salmon ceviche
12 servings
15 minutes
Mackerel and salmon ceviche is an exquisite dish rooted in Peruvian culinary traditions. It harmoniously combines the freshness of seafood with the spiciness of the marinade. The cold smoking of mackerel adds a rich aroma, while the tender salmon fillet balances the flavor with its softness. The secret to the dish's brightness lies in lime, which provides a refreshing tang, and cilantro that offers a light spiciness. Fried squid adds textural variety, while pickled red onion contributes a sweet note. This dish is perfect for both summer dinners and festive gatherings, awakening the appetite with its appealing appearance and rich taste.
1
Slice the fish into thin pieces, finely chop the onion, and cut the red onion into rings, then marinate in a mixture of sugar and vinegar for five minutes.
- Cold-smoked mackerel: 600 g
- Salmon fillet: 500 g
- Onion: 0.5 head
- Red onion: 2 heads
- Sugar: 20 g
- Red wine vinegar: 100 ml
2
Mix fish, onion, finely chopped chili, lime juice and zest, cilantro, olive oil — leaving some oil for the squid: chop them finely and fry until crispy.
- Cold-smoked mackerel: 600 g
- Salmon fillet: 500 g
- Onion: 0.5 head
- Chili pepper: 4 pieces
- Lime: 2 pieces
- Chopped cilantro (coriander leaf): 20 g
- Olive oil: 100 ml
- Squid: 100 g
3
Garnish the fish slices with onion rings, sprinkle with fried squid, and season with salt if needed.
- Cold-smoked mackerel: 600 g
- Salmon fillet: 500 g
- Red onion: 2 heads
- Squid: 100 g
- Salt: to taste
