British tomato ceviche salad with charred mackerel, by Robert Thompson

Ingredients

Charred mackerel

4 fresh mackerel fillets, pin-boned

Olive oil

Tomato ceviche

800g of beef tomato, roughly chopped

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

Tomato ceviche

800g of beef tomato, roughly chopped

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

Using British beef tomatoes to their full potential, this simple summer recipe pairs a zesty lime and coriander tomato ceviche with smoky, grilled mackerel fillets.

Serves 4
Prep time: 15 minutes
Cook time: 5 minutes

1. Mix together the tomatoes, chilli, red onion, coriander lime zest and juice for the ceviche. Season to taste with salt and pepper then gently stir through enough olive oil to just coat the tomatoes 

2. To cook the mackerel, place a griddle pan on a high heat or set up a barbecue ready. Oil the fish to stop it sticking to the grill then cook skin-side down for a few minutes 

3. Once the skin is crispy and charred, turn the fillets oven and finish cooking for a further 30 seconds

4. Serve the fillets on top of the ceviche, with a little extra seasoning to taste

Recipe courtesy of www.greatbritishchefs.com

Cook’s tip: Weather permitting, cook the fish outside on a barbecue or alternatively finish the fish with a blowtorch to add extra charring to the skin.