Fish Ceviche Salado (Peruvian recipe)

Typical Peruvian food prepared with salted fish (the name of this fish is called "Mackerel").

Total time: 2 hours. Quantity: 4 persons. 

Caballa (in spanish) is a fish widely used in Peruvian cuisine, and is used to prepare a large number of typical dishes. On this occasion, we will use salted mackerel to prepare a delicious and totally different ceviche. We must remember that salted mackerel is salted in large quantities and kept on newspaper to preserve its flavor and texture. The salt allows the fish to come out, to take on a different flavor, and "cook prematurely". If you wish to prepare this meal, all you have to do is to have well preserved salted mackerel on hand.

Fish Ceviche Salado (Peruvian recipe)

Recipe ingredients.

• 5-10 fish (this fish is called "Caballa").
• Fresh and cut lemons.
• Finely chopped onion in julienne cut, the common cut for making ceviches.
• Sugar to reduce excessive salting of the fish.
• Freshly ground garlic.
• Kion to taste and chopped in small pieces.
• Cilantro chopped in small pieces.

Definition of Caballa Fish

The Atlantic mackerel or mackerel, also called xarda and sarda (Scomber scombrus) is a species of perciform fish of the family Scombridae. Mackerel is a teleost fish belonging to the family Scombridae, order Perciformes. It is abundant in the Atlantic Ocean and the Mediterranean Sea, where it is heavily fished for its appetizing meat.

Scomber scombrus

In the Mediterranean Sea, Scomber japonicus colias is found, characterized by its large eyes and a series of green spots covering the upper part and sides of the fish's body.

Recipe procedure.

Preparation of the fish.

1. The first step, is to soak each fish that we are going to make ceviche in water, and let all salty come out. If you still want its excessive saltyness to diminish, opt to add sugar to reverse the process; to do so, simply add sugar over the water and leave for 10 minutes, and that's it.
2. Once process 1 is done, proceed to cut the fish into small pieces, and keep them over a clean bowl where we are going to prepare the ceviche.
3. It is important that you squeeze out all the parts of the fish that are extraneous, and that do not add flavor to the ceviche (for example, small fins, scales, or bones).
4. Proceed to cut into small pieces, and put them over a bowl; and at the same time add the lime juice that we are going to squeeze (I recommend 10-40 lemons depending on the amount of fish to cut).
5. Add the lemon juice all around, and let it take cooking, and move from one side to the other.
6. Add the crushed garlic, the kion chopped in small pieces.

Fish Ceviche Salado (Peruvian recipe)

Add the chopped onion.

1.     Add the chopped onion but already prepared with lemon so that it does not look bad. It is necessary to have additional lemon juice for the onion salad.
2.     Finally, add the chopped onion and let it cook.
3.     Serve with boiled potato and crushed rocoto.

Note: If you wish, you can prepare a fruit juice and serve with lettuce and other ingredients.

Download the recipe in PDF.