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Two Versions Of Mackerel Ceviche With Banana Crisps

Hungryinbrooklyn's picture
Searching for some of the best NYC ceviche around? Look no further than the East Village's Yerba Buena restaurant. Chef Mario Hernandez shows Shea just what makes their super fresh ceviche so special!
Ingredients
  Mackerel 3 Cup (48 tbs), chop (For the 1st ceviche and 2nd ceviche)
  Kosher salt 1 Pinch (For the 1st ceviche)
  Lemon juice 1 Tablespoon (For the 1st ceviche)
  Olive oil 5 Tablespoon (For the 1st ceviche, 2nd ceviche and Banana crisps)
  Malagueta vinegar 2 Tablespoon (For the 1st ceviche)
  Cilantro 4 Tablespoon (For the 1st ceviche and 2nd ceviche)
  Red onions 1 Cup (16 tbs), slice (For the 1st ceviche and 2nd ceviche)
  Horseradish 1 Tablespoon (For the 1st ceviche)
  Rocotos 1 Tablespoon, pureed (For the 1st ceviche)
  Hawaiian sea salt 1 Pinch (For the 1st ceviche)
  Cancha corn 1⁄2 Cup (8 tbs) (For the 1st ceviche)
  Oil 5 Tablespoon (For the 1st ceviche)
  Plantain 1 Large, slice (For the plantain crisps)
  Salt 1 1⁄2 Teaspoon (For the plantain crisps and 2nd ceviche)
  Cumin 1 Teaspoon (For the plantain crisps)
  Pepper 1⁄4 Teaspoon (For the plantain crisps)
  Lime 1 Small, juiced (For the 2nd ceviche)
  Orange 1 Small, juiced (For the 2nd ceviche)
  Meyer lemon 1 Small, juiced (For the 2nd ceviche)
  Sriracha sauce 1 1⁄2 Teaspoon (For the 2nd ceviche)
  Serrano pepper 1 Small, dice (For the 2nd ceviche)
  Watercress 1 Small (For garnishing 1st ceviche)
Directions

GETTING READY
1. Preheat the oven to 425 degrees fahrenheit.

MAKING

For the authentic ceviche:
2.In a bowl, mix the mackeral, kosher salt, lemon juice and 1 tablespoon of olive oil.
3. Next, add malagueta vinegar, cilantro, red onions, horseradish, rocoto pepper puree and hawaiian sea salt and mix.
4. Fry the cancha corn in a pan of oil.
5. Add a dash of salt to the cancha corn and mix.
6. In a bowl, add the ceviche, top with fried cancha corn, add watercress for garnish and serve.

For the 2nd ceviche:
7.For making the plantain crisps, in a bowl, mix the sliced plantain, 1/2 teaspoon salt, pepper, cumin, 1 1/2 tablespoon of olive oil and mix together.
8. Line the chips on a cookie sheet lined with parchment paper.
9. Pop into the oven for 15-18 minutes.
10. For the marinade: In a bowl, mix the juice of one lime, 1 small orange and 1 meyer lemon.
11. Add 1 teaspoon salt and 1 tablespoon olive oil and sriracha sauce and mix.
12. Remove the bone through the center of the mackerel by cutting it out.
13. Cut into bite size pieces.
14. Add 1/2 cup red onion, serrano pepper, 2 tablespoons cilantro and the marinade and mix well.

SERVING
15. Plate the ceviche, add a portion of banana crisps and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Ingredient: 
Mackerel
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2
Ceviche is a delight to have as an entrée! Make one of these fro brunch and you and your loved one can enjoy it thoroughly! Watch Shea make this ceviche in this video!

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