Citrus cured mackerel with avocado, chilli and basil

Preparation time
overnight

Cooking time
no cooking required

Serves
Serves 4 as tapas

By Matt Tebbutt

Ingredients

  • 2 mackerel fillets, bones removed, thinly sliced
  • 1 orange, juice only
  • 1 lime, juice only
  • 1 tsp coriander seeds, toasted and crushed
  • 1 tsp caster sugar
  • 1 tsp sea salt
  • 30g/1oz kale, leaves picked
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 lime, juice only
  • 1 red chilli, diced
  • 1 green chilli, diced
  • 1 avocado, mashed with a drizzle extra virgin olive oil
  • 100g/3½oz cooked edamame beans
  • 1 bunch basil, leaves picked
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