Two Versions of Mackerel Ceviche With Banana Crisps Recipe Video
Ingredients
| Mackerel | 3 Cup (48 tbs), chop (For the 1st ceviche and 2nd ceviche) | |
| Kosher salt | 1 Pinch (For the 1st ceviche) | |
| Lemon juice | 1 Tablespoon (For the 1st ceviche) | |
| Olive oil | 5 Tablespoon (For the 1st ceviche, 2nd ceviche and Banana crisps) | |
| Malagueta vinegar | 2 Tablespoon (For the 1st ceviche) | |
| Cilantro | 4 Tablespoon (For the 1st ceviche and 2nd ceviche) | |
| Red onions | 1 Cup (16 tbs), slice (For the 1st ceviche and 2nd ceviche) | |
| Horseradish | 1 Tablespoon (For the 1st ceviche) | |
| Rocotos | 1 Tablespoon, pureed (For the 1st ceviche) | |
| Hawaiian sea salt | 1 Pinch (For the 1st ceviche) | |
| Cancha corn | 1⁄2 Cup (8 tbs) (For the 1st ceviche) | |
| Oil | 5 Tablespoon (For the 1st ceviche) | |
| Plantain | 1 Large, slice (For the plantain crisps) | |
| Salt | 1 1⁄2 Teaspoon (For the plantain crisps and 2nd ceviche) | |
| Cumin | 1 Teaspoon (For the plantain crisps) | |
| Pepper | 1⁄4 Teaspoon (For the plantain crisps) | |
| Lime | 1 Small, juiced (For the 2nd ceviche) | |
| Orange | 1 Small, juiced (For the 2nd ceviche) | |
| Meyer lemon | 1 Small, juiced (For the 2nd ceviche) | |
| Sriracha sauce | 1 1⁄2 Teaspoon (For the 2nd ceviche) | |
| Serrano pepper | 1 Small, dice (For the 2nd ceviche) | |
| Watercress | 1 Small (For garnishing 1st ceviche) |
Nutrition Facts
Serving size
Calories 1645 Calories from Fat 1134
% Daily Value*
Total Fat 127 g195.9%
Saturated Fat 22.1 g110.6%
Trans Fat 0 g
Cholesterol 252 mg84%
Sodium 2296.2 mg95.7%
Total Carbohydrates 58 g19.2%
Dietary Fiber 8.8 g35.2%
Sugars 27.8 g
Protein 71 g142%
Vitamin A 78.9% Vitamin C 151.8%
Calcium 16.3% Iron 52.3%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 425 degrees fahrenheit.
MAKING
For the authentic ceviche:
2.In a bowl, mix the mackeral, kosher salt, lemon juice and 1 tablespoon of olive oil.
3. Next, add malagueta vinegar, cilantro, red onions, horseradish, rocoto pepper puree and hawaiian sea salt and mix.
4. Fry the cancha corn in a pan of oil.
5. Add a dash of salt to the cancha corn and mix.
6. In a bowl, add the ceviche, top with fried cancha corn, add watercress for garnish and serve.
For the 2nd ceviche:
7.For making the plantain crisps, in a bowl, mix the sliced plantain, 1/2 teaspoon salt, pepper, cumin, 1 1/2 tablespoon of olive oil and mix together.
8. Line the chips on a cookie sheet lined with parchment paper.
9. Pop into the oven for 15-18 minutes.
10. For the marinade: In a bowl, mix the juice of one lime, 1 small orange and 1 meyer lemon.
11. Add 1 teaspoon salt and 1 tablespoon olive oil and sriracha sauce and mix.
12. Remove the bone through the center of the mackerel by cutting it out.
13. Cut into bite size pieces.
14. Add 1/2 cup red onion, serrano pepper, 2 tablespoons cilantro and the marinade and mix well.
SERVING
15. Plate the ceviche, add a portion of banana crisps and serve.
Editors Review
Ceviche is a delight to have as an entrée! Make one of these fro brunch and you and your loved one can enjoy it thoroughly! Watch Shea make this ceviche in this video!Chef
