An aesthetically stunning mackerel ceviche recipe from Michelin star chef Robert Thompson which is remarkably simple to make. Pickled cucumber and horseradish cream combine with the mackerel to create a perfect melange of flavours. Just ensure that the mackerel you buy for this seafood dish is the best you can find.
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For the pickled cucumber, bring the vinegar, sugar, bay and juniper berries to the boil in a pan and allow to cool. Submerge the cucumber in the liquor, season and set aside
200ml of white wine vinegar
100g of brown sugar
2 bay leaves
4 juniper berries
To make the horseradish cream, whisk the double cream and grated horseradish until softly whipped, season with lemon juice, salt and pepper. Continue whisking until slightly firmer. Place mixture in a piping bag
250ml of double cream
100g of fresh horseradish
Preheat the oven to 180°C/Gas mark 4. Remove the skin from the mackerel. Bake the skin between parchment paper brushed with a little olive oil for 8 minutes or until the skin has coloured nicely, allow to cool. Remove any bones down the centre of the fish fillets and dice the flesh into 1cm cubes
1 whole mackerel
Arrange the white radish in the centre of 4 plates (12cm diameter approximately). Arrange the red radish slices onto 4 x 12cm circles of parchment paper that have been brushed with little olive oil. Overlap each slice to form a full circle, repeat the process working into the centre until the parchment circles are covered
12 red radishes
200g of Japanese white radish
Take the cubes of raw mackerel and dress with a little lime and lemon juice, olive oil and seasoning. Pipe a layer of horseradish cream over the white radish then, place the dressed mackerel on top. Finally turn the red radish over and gently place over the fish. Remove the parchment and finish with the drained cucumber and shards of crispy skin
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