Based on the great aromatic match between the herbal-spicy ‘Peruvian blackmint’ Huacatay and ginger & horse mackerel, this Peruvian ceviche with a twist will only arouse your interest in the rich Peruvian cuisine. If you want to learn more about Peruvian foods, read our blogpost on ‘Bring Peruvian Foods into you kitchen.
Preparations (4 persons)
flavoured oil
- 15 g Huacatay
- 3 g Rice wine vinegar
- 50 g Olive oil
Mix all ingredients properly to obtain a smooth oil.
Horse mackerel fillets
- 6 Horse mackerel , fillets
- 30 g Onion , sliced
- 5 g Ginger , finely chopped
- 5 g Chili pepper , finely chopped
- 35 g Granadilla
- 15 g Lime juice
- 10 g Olive oil
Cut the mackerel fillets in the desired size. Season both sides generously with salt and leave to cure for 20 minutes. Rinse under cold water and pat dry. Mix with the remaining ingredients. Season with pepper and serve with the huacatay oil.
