20 min
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If there are two things that I LOVE, they have to be freshly baked pita and raw fish. I feel like here in the US, raw fish is usually served Japanese-style, simple with a sauce, maybe one topping. I love using raw fish as an ingredient for many things: salads, toasts, sandwiches, and many more dishes. And as I’m obsessed with pita sandwiches recently, I made my pita breads again but mini-sized, so you can have more than one. These mini pitas use my classic pita recipe, just divided into smaller pieces of dough. Once baked, I cut them open, spread a nice layer of labneh cheese, and stuff them with ceviche. The result is an unbelievable bite that I wish I could get when eating out.
Fillet and clean the Mackerel. Cut into 1/2 inch cubes. Add to a bowl.
Cut avocado and yellow mango into cubes. Add to the bowl.
Chop the shallot. Add to the bowl.
Slice red chili as thin as possible. Add to the bowl.
Chop mint and cilantro as thin as possible. Add to the bowl.
Add sumac, preserved lemon paste, salt and olive oil to the bowl with the rest of the ingredients and mix until combined.
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.
YASSS!
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