Ceviche of Cornish mackerel with a light horseradish cream, pickled cucumber and white radish
- Starter
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
Ceviche of Cornish mackerel
- 1 whole mackerel , filleted and pin boned with skin reserved
- olive oil
- 12 red radishes , thinly sliced
- 200g of Japanese white radish , peeled and thinly sliced
- 1 lime , juiced
- 1 lemon , juiced
Pickled cucumber
- 200ml of white wine vinegar
- 100g of brown sugar
- 2 bay leaves
- 4 juniper berries
- 1 cucumber , deseeded and cut into a matchstick shape
Horseradish cream
- 250ml of double cream
- 100g of fresh horseradish , grated
- 1 lemon , juiced
- salt
- black pepper
Equipment
- Piping bag 1-2cm nozzle
- Parchment paper
Method
1
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
- 1 cucumber
- 4 juniper berries
2
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
- 1 lemon
- salt
- black pepper
3
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
- olive oil
4
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
- olive oil
5
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
- 1 lime
- 1 lemon
- salt
- black pepper
- olive oil
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Ceviche of Cornish mackerel with a light horseradish cream, pickled cucumber and white radish
