⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 0 minutes

Total Time: 120 minutes

🍽 Ingredients

• 150g Fresh Mackerel Fillets
• 150g Fresh Sardine Fillets
• 1/2 cup Fresh Lime Juice
• 1/4 cup Fresh Lemon Juice
• 1/4 cup, finely chopped Red Onion
• 2 tablespoons, finely chopped Cilantro
• 1/4 teaspoon Salt
• Freshly ground, to taste Black Pepper

📖 Instructions

1. First, meticulously clean your mackerel and sardines. Pat them thoroughly dry with paper towels—this step is crucial for preventing a watery, disappointing ceviche.
2. 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.
3. 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!
4. 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.
5. Stir in a pinch of salt and freshly ground black pepper. Taste and adjust accordingly. Remember, simplicity is key—sometimes less is more!
6. 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.
7. 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.
8. 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.
9. 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!