Mackerel ceviche canapés
Raw mackerel is one of the best fish you can eat – it's also a
great vehicle for spicy flavours.
These little mini popadoms, which you can buy cooked or uncooked, are perfect larder ingredients for back-up snacks and canapés. If you buy the uncooked ones you simply deep fry them, moving them around in the pan with a slotted spoon for literally a minute – or you can cook them under a medium grill brushed with a little vegetable oil.
4-6 medium sized mackerel fillets, skinned and boned
1 medium red or green chilli, trimmed and very finely diced
2 spring onions, cleaned and very finely chopped
The juice of 1-2 limes
Salt and freshly ground black pepper
2tsp olive oil
1tbs chopped coriander
20 mini popadoms, cooked
Chop the mackerel fillets as finely as possible then mix with the other ingredients in a bowl, adding enough lime juice and salt and pepper to taste. Spoon on to the popadoms and serve immediately.
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