Mackerel and Salmon Ceviche
Appetizers • Latin American
Description
Mackerel and Salmon Ceviche
Ingredients
- Hot-Smoked Muksun Fillet 20 oz
- Smoked haddock fillet 20 oz
- Spanish onions 2 heads
- Squid 5 oz
- Onion ½ heads
- Mild Chili Spice 4 pieces
- Lime 2 pieces
- Cilantro 0 oz
- Olive Oil 5 fl oz
- Red Wine Vinegar 5 fl oz
- Sugar 0 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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