Gastronomixs

Mackerel ceviche

This is a classic ceviche although transglutaminase is used to reconstruct the mackerel into the shape of the original fish. However, it no longer contains any bones.

Mackerel ceviche

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Ingredients

5

 

mackerels

10

g

coriander

2

 

limes

100

g

Icelandic salt

100

g

sugar

2

g

transglutaminase

Preparation method

  • Fillet the five fresh mackerels and cover with a mixture of salt, sugar, coriander and the juice and zest of 2 limes.
  • Keep the mackerels covered with this mixture for an hour.
  • Carefully rinse off the mixture and pat the fish dry.
  • Remove the transparent leathery skin of the mackerels.
  • Strew transglutaminase onto the meat side of the 10 fillets.
  • Place 2 fillets together, roll up tightly in plastic foil and freeze. The fillets now form a whole fish again but without the bone in the middle.
  • Defrost them and divide them into portions.

Serving suggestions

  • As part of an amuse-bouche or starter, e.g. with a sweetcorn component.
  • As part of a starter with mackerel, e.g. with a mackerel baozi and a cucumber component.

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