Mackerel ceviche on sourdough

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beetroot and horseradish

  • 2 small cooked beetroot, grated
  • 1–2 tbsp grated fresh horseradish root
  • 1 tsp caster sugar
  • 1 tsp cider vinegar
  • salt and freshly ground black pepper

For the fennel and razor clam slaw

  • 100ml/3½fl oz dry white wine
  • 2 raw razor clams in shells, scrubbed
  • 1 fennel bulb with fronds, julienned
  • 1 lime, juice and zest only
  • 1 Cox’s Orange Pippin apple, julienned

For the mackerel ceviche

  • 1 sushi-grade whole mackerel, filleted, skin removed and cut small chunks
  • 2 limes, juice only
  • 1 tsp finely chopped coriander stalks
  • ½ green chilli, sliced
  • ½ red onion, sliced
  • 50-100ml/2fl oz–3½fl oz dry cider
  • salt

To serve

  • 2 thin slices good-quality sourdough bread
  • butter, softened
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