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Mackerel Ceviche w/ Coastal Herbs, Sea Noodles & Sea Beet

This recipe culminated after a days foraging with friends on Anglesey 2015. I'd never made a ceviche before and after finding myself with the perfect ingredients; seaweed, coastal greens, fish, I did :)
1 fresh Mackerel, filleted, de-boned and skinned       
Sea Noodles
Juice of 1/2 a Lime/Lemon/Orange (depending on fish size/quantity you may need to up this citrus juice amount)
Sea Arrow Grass
Sea Purslane
Pepper Dulse
Red Chilli
Pinch of Sugar (optional)

1) Put the prepared Mackerel into a bowl with the all the other ingredients except the Thongweed. Stir & place in fridge for 20 minutes.

2) Plate the thongweed, spoon on the ceviche mix, add a little fresh chopped pepper dulse & extra sea purslane (I let the natural pepperiness & saltiness provide the seasoning). S

3) Serve with some fresh, gently steamed, buttered sea beet shoots/flowering shoots.

Feel free to play with other ingredients, add, detract etc flavour it up according to your palette, enjoy...


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