Torched Pickled Mackerel Tomato Ceviche

Ingredients

(Serves 4)

4 fillets of mackerel (pin boned membrane removed)

70ml white wine vinegar

30ml water

30g sugar pinch of salt

500g tomatoes

1/2 red chilli (deseeded finely sliced)

1/2 red onion sliced

fresh coriander leaves

zest and juice of 2 limes

olive oil

sea salt

ground black pepper

mixed micro salad leaves

puffed wild rice

wild garlic flowers

Method

Bring the vinegar, water, sugar and salt to the boil, allow to cool then place the mackerel fillets in for one hour.

Slice the tomatoes and place in a bowl with the chilli, onion, coriander and lime zest and juice.

Season with salt and pepper add enough olive oil to coat.

Place tomatoes evenly between four serving plates, remove mackerel fillets from pickle, pat dry then blow torch skin side until lightly charred, place on top of the tomatoes and dress with salad leaves and sprinkle with puffed wild rice and wild garlic flowers.