Mackerel Ceviche
4 servings
45 minutes
Mackerel ceviche is a culinary treasure of Peru, embodying the freshness of the ocean and the passion of local traditions. The dish's origins trace back to the ancient Incas, who marinated fish in chichi juice—a fermented corn drink. The modern variation with lime and chili pepper adds brightness to the flavor. Ceviche impresses with its harmony—the sour-spicy sauce reveals the natural tenderness of mackerel, while fresh cilantro and crispy onion provide a textural play. It's not just food; it's a philosophy of enjoying the moment since proper ceviche is eaten right after preparation. An ideal dish for a hot day, its refreshing taste is accompanied by a spicy aftertaste that makes you return to this gastronomic delight again and again.
1
Prepare all the ingredients.
2
Cut the celery stalk into large pieces.
- Celery stalk: 70 g
3
Mix lime juice, onion, celery, fish broth, 10 grams of cilantro, chili pepper, and 50 grams of fish.
- Lime juice: 70 ml
- Onion: 70 g
- Celery stalk: 70 g
- Fish stock: 150 ml
- Cilantro: 20 g
- Chili pepper: 0.5 piece
- Mackerel fillet: 500 g
4
Blend the mixture in a blender until a smooth sauce is obtained.
5
Let the sauce sit in the refrigerator for 30 minutes.
6
Strain the infused sauce through cheesecloth or a fine sieve.
7
Cut the remaining fish into large cubes.
- Mackerel fillet: 500 g
8
Slice the red onion into thin feathers and chop the remaining cilantro.
- Cilantro: 20 g
- Red onion: 100 g
9
Mix mackerel with onion and cilantro, pour with sauce, and salt to taste. Refrigerate for 10 minutes.
- Salt: to taste
10
Serve the ceviche immediately.
