Mackerel with Tomato Ceviche Recipe

4
45 minutes

Ingredients

  • 4 fresh mackerel fillets, pin-boned
  • 500g of Piccolo cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • 1/2 red chilli, deseeded and finely sliced
  • 1 handful of coriander, finely sliced
  • 1 lime, juiced and zested
  • 50ml of rapeseed oil, plus extra for the mackerel
  • Maldon salt

Method

1

Mix the tomatoes with the rest of the ingredients (apart from the mackerel) and a good few pinches of Maldon salt. Leave to marinate for 30 minutes before serving – this allows the salt to soften the tomatoes slightly, releasing their fabulous flavour and creating a dressing

  • 500g of Piccolo cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • 1/2 red chilli, deseeded and finely sliced
  • 1 handful of coriander, finely sliced
  • 1 lime, juiced and zested
  • 50ml of rapeseed oil, plus extra for the mackerel
  • Maldon salt
2

Preheat a grill to high. Lightly season the mackerel and place skin-side up on a baking tray lightly greased with a little rapeseed oil. Grill the fillets for 2–3 minutes or until the skin blisters. Alternatively, if you have one, you can use a blowtorch to blister the skin then finish off in a 180ºC oven for 1–2 minutes to cook through

  • 4 fresh mackerel fillets, pin-boned
  • rapeseed oil
3

To serve, spoon the tomato ceviche into the centre of each bowl along with plenty of the dressing and place a mackerel fillet on top