Main course

Charred mackerel with tomato ceviche

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

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Robert Thompson Serves: 4
Cooking Time: 5–10 mins


  • 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



Start by making the ceviche. Combine all the ingredients in a bowl. Season and set aside.


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.


Serve the fish on top of the ceviche with additional coriander to garnish.

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.