Grilled Mackerel Recipe with Tomato Ceviche
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Grill
- Kitchen torch
- Chef's knife
- Cutting board
- Mixing bowl
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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