Mackerel and Salmon Ceviche
Appetizers | Latin American cuisine
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
Mackerel and Salmon Ceviche
Ingredients
- Hot-Smoked Muksun Fillet - 21.2 oz
- Smoked haddock fillet - 17.6 oz
- Spanish onions - 2 heads
- Squid - 3.5 oz
- Onion - ½ heads
- Mild Chili Spice - 4 pieces
- Lime - 2 pieces
- Cilantro - 0.7 oz
- Olive Oil - 3 fl oz
- Red Wine Vinegar - 3 fl oz
- Sugar - 0.7 oz
- Salt - to taste
Step by Step guide
Step 1
Slice the fish into thin pieces, finely chop the onion, and slice the red onion into rings. Marinate them in a mixture of sugar and vinegar for five minutes.
Step 2
Combine the fish, chopped onion, finely chopped chili, lime juice and zest, cilantro, and olive oil – reserving a little oil for the squid: chop the squid finely and sauté until crispy.
Step 3
Garnish the fish slices with onion rings, sprinkle with fried calamari, and season with salt if needed.
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