Mackerel ceviche with green tomato and chilli

Serves 4

(Jason Lowe)

The fish market in Saint-Paul de Vence consisted of a couple of tables where the local fishermen brought their catch, and the fact that there were hardly any fish to choose from was a salutary reminder of how our seas are being depleted of fish stocks. We settled for what looked like giant mackerel with a more tuna-like flesh but they were fresh out of the sea and perfect for a raw ceviche starter.

400-450g mackerel fillets, skinned and boned
1 red chilli, peeled and finely chopped
Salt and freshly ground black pepper
The juice of 2 limes
1tbsp finely chopped coriander

For the dressing

3-4 green tomatoes, half, seeded and finely chopped
1 shallot, peeled and finely chopped
1 medium green chilli, seeded and finely chopped
1tbsp chopped chives
1tbsp olive oil

With a sharp knife cut the mackerel into small cm dice then mix with the red chilli, lime juice and coriander and season to taste. Leave to stand for 5 minutes before serving. Meanwhile, mix all of the ingredients together for the dressing and season.

To serve, put the mackerel into a mould like a pastry cutter in the centre of the plate and spoon the dressing around.