Edible Leeds - Wild Food Foraging Courses and 4 Wild Seasons Pop Up Dining Events

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 :) Ingredients:  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 Hogweed Pinch of Sugar (optional) Method: 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 ingre...