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
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
1 tablespoon of sugar
2 tablespoons of vinegar
1 granny smith apple
handful of flat parsley (not chopped)
handful of tarragon (not chopped)
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.