HANOS horeca groothandel
Foodxperience

Peruvian Aztec ceviche

Peruvian Aztec ceviche

Ingredients

sambai vinegar
cress and pak choi for garnish
Saus.Guru Peruvian Aztec BBQ sauce
mackerel fillet with skin

Preparation

  1. Mix 100 grams of Saus.Guru Peruvian Aztec BBQ sauce with 30 ml sambai vinegar.
  2. Marinate the mackerel fillet in this mixture for about 3 hours in the refrigerator.
  3. Place the piece of mackerel fillet on a plate and dress with the marinade.
  4. Garnish with cress and cut-out bok choy.