Ingredients
- 2 mackerel fillets
- 75g sugar
- 75g salt
- 1 tbsp toasted fennel seeds
- 1 tbsp chopped dill
- Zest of 1 lime
- Handful British tomatoes
- 1 tbsp chopped coriander
- Salt
- Zest and juice of 1 lime
- 1 finely diced red onion
- Sea oyster leaves
- Red vein sorrel
- Bronzed fennel
Cured mackerel with tomato ceviche Recipe
- Start by mixing together the sugar, salt, fennel seeds, dill and lime zest.
- Sprinkle a 1/4 of the mix onto the bottom of a baking tray and then place the mackerel fillets on top, skin side down.
- Cover the mackerel with the rest of the cure mix, making sure the mackerel fillets are covered otherwise they won’t cure properly. Cover with cling film and place in the fridge for an hour.
- Whilst the mackerel fillets are curing, slice the tomatoes into wedges and place into a bowl. Add the finely diced red onion, juice and zest of a lime, salt and the chopped coriander and mix together.
- Leave the tomatoes to macerate for 20 minutes at room temperature. Remove the mackerel from the fridge and proceed to wash the cure off. Pat dry using a paper towel before placing skin side up on a baking tray.
- Using a blow torch, lightly sear the skin until crispy.
- To plate up, place the tomatoes in the centre of the plate with the mackerel fillet on top. Garnish with the sea oyster, red vein sorrel and bronzed fennel.
Recipe by Jack Pearce (@foodbyjackk on Instagram)
