Step 1
Fillet and clean the Mackerel. Cut into 1/2 inch cubes. Add to a bowl.
750 gr sushi grade Mackerel, cleaned and cubed
Step 2
Cut avocado and yellow mango into cubes. Add to the bowl.
1 avocado, cubed
1 yellow mango, cubed
Step 3
Chop the shallot. Add to the bowl.
1 shallot, chopped
Step 4
Slice red chili as thin as possible. Add to the bowl.
½ red chili, thinly sliced
Step 5
Chop mint and cilantro as thin as possible. Add to the bowl.
½ mint bunch, leaves, chopped
½ cilantro bunch, leaves, chopped
Step 6
Add sumac, preserved lemon paste, salt and olive oil to the bowl with the rest of the ingredients and mix until combined.
2 tsp sumac
1 tsp preserved lemon, paste
½ tsp Atlantic sea salt
Extra virgin olive oil
Step 7
Cut the top of your pita, spread labaneh cheese and stuff with the ceviche. I'm using here my classic pita recipe, just instead of dividing the dough into 100 gr pieces, I do for 75-80 gr. If you are using a store bought pita, you can simply cut them in half and fill up.
1 pita
1 tbsp labaneh cheese
2 ½ tbsp ceviche
Step 8
YASSS!
