Mackerel Ceviche with Tomatoes, Chilli & Basil

1. Lay the mackerel fillets in a glass dish, skin side down. Season well with salt and pepper. Scatter over the chilli. Grate a dusting of lemon zest over. Squeeze enough lemon juice over to give the fish a good soaking – the juice is what effectively ‘cooks’ it. Flip the fish over so the flesh is soaking into the lemon juice.

2. Pop it in the fridge for 30 mins. The fish will go from pinky grey to white and flake from the skin when it’s done. Drain the soaking liquid. Add a fresh squeeze of lemon to the mackerel.

3. Serv, skin side up, with tomatoes, basil, olive oil and a little seasoning dusted over the top. The skin can be quite chewy to eat so eat around it if you like.