Mackerel ceviche and rhubarb Recipe
Heat the oven to 180C (160C fan).
Trim 1 stem of rhubarb, cut diagonally in 1 cm wide pieces and put in a small baking dish with 20g sugar, 4 finely shaved strips of a lemon, 5 finely shaved strips of orange peel and a pinch of salt, toss gently, spread out and leave to macerate for 15 minutes.
Meanwhile, pat dry 120g mackerel fillet (skinned and pin boned) and lay it on a plate. In a small bowl, mix 15g table salt and 5g sugar, sprinkle evenly over the flesh of the fish, then refrigerate, uncovered, for 25 minutes, to cure gently; don’t leave it any longer, or the fish will over-cure.
Add 150ml water to the rhubarb, stir gently, then cover the dish tightly with foil and bake for 15 minutes, until the rhubarb is just cooked through but still has a slight bite. Remove, uncover and leave to cool to room temperature.
Gently lift out the rhubarb pieces, leaving the liquid in the dish, then transfer to a large bowl. Strain the liquid into a bowl or jug (you’ll have about 120ml), then discard the citrus zest. Stir the juice of 1 lemon and 1 orange into the liquid bowl – this is your dressing.
Gently wash the salt-sugar mixture off the cured mackerel with cold water, then pat the fish dry and cut into ½cm-thick pieces. Put the fish in a shallow bowl, pour over 40ml of the dressing and leave to marinate for 10 minutes, and up to 20. Drain and discard the dressing.
Meanwhile, top and tail a blood orange, then use a small, sharp knife to remove the skin and pith. Cut between the membranes to release the individual segments, then chop these into thirds. Add some orange pieces to the rhubarb bowl with the drained mackerel, 1/2 shallot (peeled and cut into thin rings), 3g parsley leaves, an eighth of a teaspoon of flaked salt and a good grind of pepper, and toss gently to combine.
To serve, divide the mackerel mixture between 2 small lipped plates. Spoon two tablespoons of dressing over each serving (save any excess for another use; it goes really well with tequila, incidentally), then spoon a tablespoon of oil over each portion.
Put 1/8 tsp hibiscus leaves, from a good tea shop or from teabag, on top and serve.
Of course I forgot about the hibiscus, so here is the 2nd try, but with clementines instead of oranges
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from simple food, looking good
Mackerel ceviche and rhubarb Recipe
from Sweet Cake
Mackerel ceviche and rhubarb Recipe https://sweetteabiscuits.blogspot.com/2022/04/mackerel-ceviche-and-rhubarb-recipe.html
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