BENGINGI
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Ceviche Pita Sandwich
cook:
20 min
0.0
(1)
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.
4 mini pita sandwiches
US
original
metric
Ingredients
For the ceviche:
750 gr sushi grade Mackerel, cleaned and cubed
1 avocado, cubed
1 yellow mango, cubed
1 shallot, chopped
½ red chili, thinly sliced
½ mint bunch, leaves, chopped
½ cilantro bunch, leaves, chopped
2 tsp sumac
1 tsp preserved lemon, paste
½ tsp Atlantic sea salt
Extra virgin olive oil
For the samdwich:
1 pita
1 tbsp labaneh cheese
2 ½ tbsp ceviche
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