Charred mackerel with tomato ceviche

• Gluten free
• Paleo

• Meat

  • 800 g Beef tomato

• Seafood

  • 4 Mackerel, fresh fillets

• Produce

  • 1 Chilli, red
  • 50 g Coriander, leaves
  • 2 Limes, zest and juice
  • 1/2 Red onion

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 2 Olive oil

Found on greatbritishchefs.com

Description

Ingredients

• 4 fresh mackerel fillets, pin-boned
• olive oil
• 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
• olive oil
• salt
• freshly ground black pepper

Directions

• To make the ceviche, use a sharp knife to roughly chop the beef tomatoes, retaining some of their natural shape and texture
• 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
• 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
• 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
• Check the seasoning of the ceviche, adjusting if required, and divide evenly between serving plates. Top with a charred mackerel fillet and serve immediately