RECIPE - MACKEREL CEVICHE

An absolute eye candy this Mackerel ceviche. For a posh dinner as a starter or a fancy schmancy lunch. And it’s so delicious, light and healthy. And apart from some time for marinating, it’s done in a jiffy.

Ingredients (serves 4)

• 4 mackerel filets, cleaned by the fishmonger

• 2 tablespoons seasalt

• 2 limes

• 1 lemon

• 1 avocado

• juice of 1/2 lime

• 5 drops of mild tabasco

• pepper and salt

• 2 tablespoons of yoghurt

• 1 tablespoon of aioli

• 1 tablespoon chopped flat parsley

• 1 tablespoon chopped tarragon

• cucumber

• 1 tablespoon of sugar

• 2 tablespoons of vinegar

• water

• 1 granny smith apple

• avocado oil

• hazelnuts

• handful of flat parsley (not chopped)

• handful of tarragon (not chopped)

How to

• Check the mackerels for any bones and remove them with a tweezer.

• Cover them with the seasalt and leave for 30-60 minutes. Remove the salt under running water.

• Marinate the filets in the juice of the limes and lemon for at least an hour.

• In the meanwhile prepare the avocado by putting it in the blender together with some mild tabasco, lime juice, peper and salt.

• Mix the yoghurt, aioli, parsley and tarragon.

• Slice the cucumber in thin, long slices. Put the sugar with vinegar and water in a pan and boil until the sugar is resolved. Let it cool and put the cucumber in.

• Slice small cubes of the granny and cover with a bit of avocado oil, peper and salt.

• Roast the hazelnuts in a heavy bottom pan for 5-10 minutes, constantly stirring them and keeping an eye on them. Coarsely chop them.

• Plate the dish by making a circle of the avocado. If you really want to work neatly, you can use a cooking ring. Drop some of the yoghurt mix in the avocado.

• Peel away the thin membrane covering the beautiful blue skin of the mackerel. Finely place the filet around the avocado.

• Dress the plate with apple and hazelnuts and some of the parsley and tarragon.

Enjoy!

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