Recipe: Mackerel Ceviche

Ceviche is a classic central and south american dish usually comprising of white fish cooked by the acidity of citrus fruit. It is delightfully fresh and clean and is one of my favourite ways to eat fish. Here I am using mackerel, which is a bit out of the ordinary, but I think the deliciously oily component of this fish adds to the taste of the ceviche.

Mackerel is an excellent source of omega-3 and reasonably inexpensive compared to other fish. It is rated between 2 and 4 on the MCS good fish guide, with fish caught in the UK or EU being classed as good to eat and only that from the Faroe Islands and Iceland as unsustainable. So check where your mackerel is from before buying.

Ingredients (serves 2-3): 

2 Mackerel fillets (preferably de-boned and de-skinned)
4 Limes
1 Chilli (depending on how hot you like it)
1/2 a Cucumber
A small piece of Ginger
A handful of Mint
A handful of Coriander

Methods:

1) Chop the mackerel into roughly 5cm chunks and put in a bowl with the juice from the limes and finely chopped deseeded cucumber
2) leave that mixture for the fish to cook (it should turn opaque in roughly 5 minutes)
3) chop the chilli and herbs and grate the ginger and add to the fish mixture
4) Its ready to eat! We served ours with corn chips.

adapted from recipe: http://www.telegraph.co.uk/foodanddrink/recipes/10302221/Ceviche-of-line-caught-Cornish-mackerel-recipe.html