This recipe for mackerel and sardine ceviche is a vibrant, refreshing dish bursting with flavor. It’s the perfect appetizer for a summer gathering or a light yet satisfying meal on its own. I first had ceviche while visiting family in Peru, and it's been a favorite of mine ever since. The key to a successful ceviche is using super fresh, high-quality fish.
Don't be intimidated by making ceviche at home! I’ve been making it for years now, and it’s surprisingly easy to put together. Just ensure you are using the freshest ingredients you can find. This recipes takes about 15 minutes to prepare, but needs time to marinate – so plan accordingly! One thing I love about ceviche is its versatility, feel free to get creative with the herbs and spices you add!
Required Equipments
- Sharp knife
- Cutting board
- Mixing bowl
- Citrus juicer
- Measuring cups and spoons
- Large glass or ceramic bowl
- Fork or spoon
Ceviche with Mackerel and Sardines: Frequently Asked Questions
Ceviche with Mackerel and Sardines
This recipe will guide you step-by-step through creating a delicious and refreshing ceviche using mackerel and sardines. It's a quick, easy recipe that showcases fresh seafood at its best.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, meticulously clean your mackerel and sardines. Pat them thoroughly dry with paper towels—this step is crucial for preventing a watery, disappointing ceviche.
- Next, very carefully fillet the fish. Remove the skin and any bones with precision. Cut the fillets into roughly 1/2-inch dice. It’s important to make sure the pieces are uniform in size so they cook evenly; otherwise, some pieces might be overcooked while others undercooked.
- In a sizable mixing bowl, gently combine the diced fish with the freshly squeezed lime juice and lemon juice. Ensure that the fish is fully submerged in the citrus mixture; this is how we’ll ‘cook’ the fish!
- Now, add in the finely chopped red onion and cilantro to the mixture. Don't be too heavy-handed with the cilantro, but a nice amount adds a bright fresh flavour and aroma.
- Stir in a pinch of salt and freshly ground black pepper. Taste and adjust accordingly. Remember, simplicity is key—sometimes less is more!
- Gently stir everything together and cover the bowl with plastic wrap. Refrigerate the mixture for at least two hours, or until the fish turns opaque and firm to the touch. This should take about 2-3 hours, and depending on how cold your fridge is, it can take slightly longer or shorter.
- After the ceviche has fully marinated, give it one final gentle stir. Taste for seasoning; you can add extra salt, pepper, or even a tiny squeeze of extra lime juice, depending on your preference.
- Serve immediately! Enjoy your amazingly fresh, flavourful ceviche! Garnish with extra cilantro and lime wedges for an extra zing! You can serve it in small bowls or glasses, or you can present it more artistically on a platter.
- If you have some left over, store in the fridge, but make sure you eat it within 24 hours
📝 Notes
- Make sure your fish is extremely fresh. If it smells fishy, don't use it!
- Adjust the amount of lime and lemon juice to your liking, but remember that it needs to be acidic enough to 'cook' the fish.
- For a spicier ceviche, add a small, finely chopped chili pepper to the mixture.
- Add some chopped avocado or serrano peppers just before serving for extra flavor!
🍎 Nutrition
Calories: 250kcal
Protein: 30g
Fat: 15g
Carbohydrates: 5g
Fiber: 1g
Calcium: 25mg
