Mackerel Ceviche Recipe With Pickled Cucumber
This mackerel ceviche recipe is served with pickled cucumber and white radish and horseradish cream. Like all Robert Thompson recipes it is visually stunning
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:
- Chef's knife
- Cutting board
- Mixing bowl
- Piping bag
- Whisk
- Parchment paper
- Saucepan
- Mason jar
- Fine-mesh sieve
- Colander
- Grater
- Skillet
- Citrus press
- Plate
- Spoon
- Kitchen scale
- Refrigerator
Ingredients
- 1 whole mackerel, filleted and pin boned with skin reserved
- olive oil
- 12 red radishes, thinly sliced
- 200g of Japanese white radish, peeled and thinly sliced
- 1 lime, juiced
- 1 lemon, juiced
- 200ml of white wine vinegar
- 100g of brown sugar
- 2 bay leaves
- 4 juniper berries
- 1 cucumber, deseeded and cut into a matchstick shape
- 250ml of double cream
- 100g of fresh horseradish, grated
- salt
- black pepper
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