Charred mackerel with tomato ceviche

by Robert Thompson
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4
20 minutes

Ingredients

Charred mackerel

  • 4 fresh mackerel fillets, pin-boned
  • olive oil

Tomato ceviche

  • 800g of beef tomato
  • 1 red chilli, deseeded and finely sliced
  • 1/2 red onion, finely sliced
  • 50g of coriander leaves
  • 2 limes, zest and juice
  • olive oil
  • salt
  • freshly ground black pepper

Method

1
To make the ceviche, use a sharp knife to roughly chop the beef tomatoes, retaining some of their natural shape and texture
  • 800g of beef tomato
2
Place in a bowl with the sliced chilli, red onion and coriander leaves and stir to combined. Grate over the zest of the limes and squeeze in the juice, mixing until evenly incorporated
  • 1 red chilli, deseeded and finely sliced
  • 1/2 red onion, finely sliced
  • 50g of coriander leaves
  • 2 limes, zest and juice
3
Season well with salt and pepper and gently mix in enough olive oil to ensure the tomatoes are evenly coated and glossy – try not to crush or overmix as ceviche should have plenty of texture and bite
  • salt
  • freshly ground black pepper
  • olive oil
4
Preheat a barbecue or griddle pan. Generously oil the mackerel fillets on both sides to avoid sticking and cook skin-side down for 2–3 minutes until the skin is nicely charred. Flip over for a further 30 seconds to finish cooking the other side
  • olive oil
  • 4 fresh mackerel fillets, pin-boned
5
Check the seasoning of the ceviche, adjusting if required, and divide evenly between serving plates. Top with a charred mackerel fillet and serve immediately