Lunch

Ceviche de Caballa with Crispy Wonton Shells, Pickled Red Onion & Cilantro Oil

Name: Ceviche de Caballa with Crispy Wonton Shells, Pickled Red Onion & Cilantro Oil
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Ingredients: 14 oz sushi-grade mackerel fillet; 4 limes (juiced & zested); ½ cup white fish stock (or clam juice); 8 wonton wrappers; 4 oz sweet potato (julienned); 1 red onion (very thinly sliced); 2 tbsp red wine vinegar; 1 cup fresh cilantro (leaves & stems); 2 tbsp Peruvian olive oil; 1 serrano chile (minced); fine sea salt; fleur de sel (for finishing)

Impeccably fresh mackerel cured in fresh lime and white fish stock, served in shatteringly crisp wonton shells with a medley of sweet potato, crispy ají rojo, pickled red onion, and a vivid cilantro oil. Every element crunches, bursts, and sings—a modern love letter to the Peruvian coast.

626cal 46gprotein 40gcarbs 31gfat 20min prep 12min cook 2serves

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