Mackerel ceviche salad with samphire

Serves 4

Scatter the leaves and samphire over the mackerel and spoon over the dressing (Jason Lowe)

As I said earlier, mackerel is one of my favourite fish to eat raw. It has to be really fresh, of course, and it has to have that delicious, slightly oily texture with a full-on flavour. You can adapt this recipe to suit you taste by adding more or less chilli and vary the herbs and lemon, or lime quantity.

4 large or 8 small mackerel fillets, skinned and boned

The juice of 1 lime or half a lemon
1tbsp olive or rapeseed oil
1 small green or red chilli, finely chopped
tbsp finely chopped chives
Sea salt and freshly ground black pepper
150g samphire, lightly steamed
A small handful of very small salad and herb leaves (such as rocket, land cress, coriander, greek basil, etc), washed and dried

Cut the mackerel into rough cm dice. Mix with the lime juice, rapeseed oil, chilli and chives, season and leave to stand for 5 minutes giving it an occasional stir. Spoon the mackerel on to serving plates, scatter over the leaves and samphire, and spoon more of the dressing over if necessary.