It is ceviche season in the Nosey kitchen. We have tackled classic ceviche, kinilaw and now are are making this lovely lunch of grilled mackerel with a tomato and onion ceviche from chef Robert Thompson. This recipe appears on Great Britsh Chefs, and struck me for its elegant simplicity.
Robert Thompson is worth a shout out as the one-time, favourite, local chef of Nosey colleague Andrew Cormack.
Charred mackerel with tomato ceviche
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Loading...Ingredients
- For the ceviche:
- 800g beef tomato
- 1 red chilli, deseeded and finely sliced
- Half a red onion, finely sliced
- 50g coriander leaves
- 2 limes, zested and juiced
- Olive oil
- Sea salt and freshly ground black pepper
- For the fish:
- 4 fresh mackerel fillets, pin-boned
- Olive oil
Instructions
1
Start by making the ceviche. Combine all the ingredients in a bowl. Season and set aside.
2
Preheat a barbecue or griddle pan. Oil the mackerel fillets liberally on both sides. Cook skin-side down for 2–3 minutes until charred. Turn over and cook for 30 seconds.
3
Serve the fish on top of the ceviche with additional coriander to garnish.
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