Mackerel Ceviche

by Editorial Staff

The exotic snack from Peru has already won the hearts of its fans around the world. Try ceviche with mackerel.

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	Peruvian

Ingredients

Instructions

Rinse the fish in water and cut into slices, starting from the tail. It is advisable to chop slightly thawed mackerel so that it does not fall apart. Cut together with the entrails, then rinse each piece of fish in water and remove the black film from it along the peri of the abdomen. Place in a deep container.
Squeeze the juice of half a lemon and lime, season with salt and pepper. Press lightly on the fish slices to absorb as much of the juice as possible. Leave on for 15-20 minutes, turn over from time to time.
When denaturation begins, you will see how a light foam forms on the surface of the cut – these are flakes of protein.
After the indicated time, place the mackerel ceviche on a plate, garnish to your liking and serve. The dish is perfect with a glass of white wine or light beer!

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.