4 fresh mackerel fillets, pin-boned
800g of beef tomato
1 red chilli, deseeded and finely sliced
1/2 red onion, finely sliced
50g of coriander leaves
2 limes, zest and juice
freshly ground black pepper
1. To make the ceviche, use a sharp knife to roughly chop the beef tomatoes, retaining some of their natural shape and texture
2. Place in a bowl with the sliced chilli, red onion and coriander leaves and stir to combined. Grate over the zest of the limes and squeeze in the juice, mixing until evenly incorporated
3. Season well with salt and pepper and gently mix in enough olive oil to ensure the tomatoes are evenly coated and glossy – try not to crush or overmix as ceviche should have plenty of texture and bite
4. Preheat a barbecue or griddle pan. Generously oil the mackerel fillets on both sides to avoid sticking and cook skin-side down for 2–3 minutes until the skin is nicely charred. Flip over for a further 30 seconds to finish cooking the other side
5. Check the seasoning of the ceviche, adjusting if required, and divide evenly between serving plates. Top with a charred mackerel fillet and serve immediately
Did You Know?
British tomato growers wash 4 million m2 of windows a year, that’s washing London’s Iconic Shard, 71 times a year.