MACKEREL CEVICHE WITH SHAVED FENNEL AND GRAPEFRUIT
Ceviche is a South American dish of raw fish marinated in a mixture of citrus juice and herbs and spices. It is incredibly light and healthy, especially when made with an oily fish like mackerel, which is full of omega 3. Make sure you use the freshest fish you can find and don’t dress it until you are ready to eat or it will ‘cook’ in the grapefruit juice and go mushy.
Servings
4
Servings
4
Ingredients
Instructions
  1. First make the salad. Finely grate the grapefruit zest and set it aside. Cut off and discard the skin and pith. Segment the flesh by slicing it between the membrane and place it in a bowl. Squeeze over the juices from any bits of flesh still attached to the membrane, season with salt and pepper, add a drizzle of olive oil and mix together.
  2. Arrange the grapefruit in concentric circles on a serving plate, reserving the dressing in the bowl.
  3. Roughly chop the fennel fronds and set aside. Peel off and discard the outer layer of the fennel, then use a peeler or mandoline to cut thin strips from the bulb. Place in a bowl of iced water for 5–10 minutes to crisp up.
  4. Meanwhile, make the ceviche. Spoon half the grapefruit dressing over a serving plate. Cut the mackerel into slices 5mm thick and place them on top of the dressing. Season with a pinch of salt and pepper, then sprinkle with half the grapefruit zest, coriander and fennel fronds.
  5. Drain the fennel and dry with kitchen paper. Place it on top of the grapefruit and sprinkle with the remaining grapefruit zest, coriander, fennel fronds, lime zest and juice. Season with a pinch of salt and the remaining grapefruit dressing. Drizzle with a little more olive oil and serve with the ceviche.