Hungry in Brooklyn - Mackerel: How to Make Ceviche

mackerel fillets

🥗Healthier: sardines

💰Cheaper: herring

Sardines provide similar flavor and texture, while herring is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, and vinegar is a budget-friendly alternative.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers add crunch without heat, and banana peppers are often more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh taste, while green onions add a mild onion flavor.

Visit Pura Vida Fisheries to select fresh mackerel.

Get a lesson on ceviche from Chef Mario Hernandez.

Select one whole mackerel, about one pound for four servings.

Remove skin and bones from the mackerel fillets.

Cut the mackerel into bite-size pieces.

Juice one lime, one small orange, and one meyer lemon for the marinade.

Add 1 teaspoon of salt and 1 tablespoon of olive oil to the juice.

Incorporate 1 1/2 teaspoons of sriracha sauce into the marinade.

Slice one serrano pepper and remove the rib for less heat.

Thinly slice 1/4 of a red onion.

Chop 2 tablespoons of cilantro.

Combine the mackerel with the marinade, onions, peppers, and cilantro.

Let the ceviche marinate for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens