Charred mackerel with tomato ceviche

by Robert Thompson
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Ingredients

Fish & Shellfish

  • 4 fresh mackerel fillets, pin-boned

Oils & Vinegars

  • olive oil
  • olive oil

Fruit & Vegetables

  • 800g of beef tomato
  • 1 red chilli, deseeded and finely sliced
  • 1/2 red onion, finely sliced
  • 2 limes, zest and juice

Salad & Fresh Herbs

  • 50g of coriander leaves

Store Cupboard

  • salt

Spices & Dried Herbs

  • freshly ground black pepper