Grilled Mackerel Recipe with Tomato Ceviche - Great British Chefs
A simple summer recipe, Robert Thompson pairs beef tomatoes with lime and coriander to make a zingy ceviche, served with charred, barbecued mackerel fillets. A
Ingredients
- 4 fresh mackerel fillets, pin-boned
- olive oil
- 800g of beef tomato
- 1 red chilli, deseeded and finely sliced
- 1/2 red onion, finely sliced
- 50g of coriander leaves
- 2 limes, zest and juice
- salt
- freshly ground black pepper
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