Quarantine–Style Mackerel “Ceviche”
Prep:20 m
Cook:10 m
Total:30 m
Servings:2
Cuisine:Fusion Peruvian 🇵🇪
Course:Starter Lunch

Quarantine–Style Mackerel “Ceviche”

Evelina

  

Ceviche is probably the easiest way to impress your guests with your cooking skills by putting in almost zero effort. While restaurants still consider it a fancy appetizer, you can easily make it at home and at a very low cost.

Originating in South America (perhaps Peru, or maybe Ecuador – who knows), ceviche is usually served as an appetizer. Its cooking process is very simple – raw fish is finely chopped, covered in citrus juice (usually lime or lemon), kept in a chilly place for some time, garnished with some spices (usually – spicy and strong-flavored), and that’s it.

Ceviche is usually eaten on some sort of a flour-based dish – tacos or tortilla chips. If you choose to eat ceviche for dinner, I’d recommend serving it with avocado, sweet potato, salad, or something else that would make it more filling.

The main advantage of ceviche is its versatility, as you can use basically any fish. And – oh sweet lord – it doesn’t have to be fresh, as salted works just as fine. Yup, your store-bought salted herring or mackerel will work just fine, so long you reduce the amount of salt. Being a born and bred Lithuanian, I also used lightly pickled cucumber and added some radishes, too.

OK, just let me tell you the main advantage, and I’ll get to the recipe: one serving of my ceviche will probably cost you less than a euro. Well, not if you live in Switzerland, of course, but otherwise, it’s THAT cheap. Choose local fish, and you’re good to go!

Ingredients:

  • mackerel (I used salted; if you are going to use fresh, increase the amount of salt);
  • 1 small onion;
  • lemon;
  • pickled, sour, or fresh cucumber;
  • radish;
  • cilantro or parsley;
  • spring onion;
  • 1 small red onion;
  • salt

Steps:

  1. Finely chop and mix all the ingredients except for lemon and spring onions. Add to a bowl or, ideally, a shallow dish, so the layer is thin.
  2. Squeeze lemon juice on top. Keep squeezing until your ceviche is fully covered in juice.
  3. Cover your dish with cling film and put it in the fridge. Keep it there for 30 minutes if you’re in a rush, or an hour, if you’re not hungry yet. No need to keep it overnight, though.
  4. Spoon out the ceviche, add to a bowl and sprinkle some spring onions on top.
  5. I served it with some tortilla chips, and my friends said it was extremely delicious. One even asked to take some home.

So please do give it a go!

Originally published on 15min.lt

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