While I refine the Bakewell tart recipe I had hoped to have on here by now (it’s not quite right yet… a couple of adjustments and it’ll be perfect!), here’s a quick recipe for a mackerel ceviche that’s wonderfully easy to make and super tasty!
I’ve really got into the ceviche scene recently. It’s such a beautiful way to eat seafood, especially in summer. It’s refreshing, light and keeps the house cool because you don’t need to use the stove or oven to cook the meat. Mr Brown and I went deep-sea fishing for the first time yesterday and we caught two very beautiful mackerel (and four whiting! Well done us!). Ceviche really captures the freshness of seafood, so if you’re catching your own fish and want to make the most of having it that fresh, ceviche is the way to go.
2 mackerel, filleted and pin boned, with skin on
Juice of 1 lemon
Juice of 1 orange
50g rhubarb, thinly sliced
1 long red chilli, de-seeded and thinly sliced
1 tbsp finely grated ginger
A handful of coriander, roughly chopped
A small handful of mint leaves, roughly chopped
Sea salt and black pepper, to taste
75g tortilla chips, to serve
Dice the mackerel fillets into 1cm pieces. Add the mackerel, lemon juice and orange juice to a mixing bowl, making sure the mackerel is completely covered with juice. Mix in the rhubarb, chilli and ginger, then leave to marinate for 5-10 minutes. The mackerel is ‘cooked’ when it becomes opaque.
Add the herbs, then season to taste and drain away any excess liquid. Serve on a bed of tortilla chips. Margaritas optional!