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Mackerel Ceviche


Chef Johnston and the crew from Breakhouse wanted their visitors and diners to think about reducing waste. With that in mind, Johnston served a ceviche that requires next to no energy. As there are so few ingredients in a ceviche, ensure that each item is as tasty as possible. Don’t be afraid to taste your vinegar to make sure it’s not too harsh. The recipe here asks for mackerel, but it works well with most fresh fish.

Recipe courtesy of Chef Dennis Johnston of Fid Kitchen


  • 1 lb (450 g) mackerel pieces
  • 2 cups (500 ml) sliced onions
  • 3 cloves garlic, puréed
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) (10 ml) sugar
  • half a bunch of cilantro, finely chopped
  • 2 cups (500 ml) apple cider vinegar


1. Toss onions with salt and sugar, and place in a fine meshed sieve. Allow to drain for about an hour. Discard any water the onions render. 2. In a non-reactive bowl, such as glass or porcelain, add the garlic, onions, and vinegar. 3. Add the mackerel and allow to macerate for about 30 minutes. 4. Serve with the chopped cilantro.

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