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Mackerel ceviche with physalis

A sophisticated recipe for ceviche. The elegant acidity of the physalis cuts nicely through the greasiness of the mackerel.

Makes 3kg.

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Allergens and dietary requirements

  • Fish
  • Celery
  • Sulphite
  • Pescetarian

Ingredients

400
g
physalis
140
g
aji amarillo
200
g
celery, roughly cut
200
g
onion, roughly cut
28
g
salt
140
g
seawater
5
kg
mackerel
as needed
plain vinegar

Scale recipe

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