Mackerel Ceviche with Fennel Salad & Quinoa Salad
A light and refreshing dish featuring marinated mackerel, crisp fennel salad, and a flavorful quinoa salad.
Sign up to personalise this recipe
- •Mackerel filletsfilleted and pin-boned
- •Pink grapefruitsegments
- •Olive oilfor dressing
- •Corianderchopped
- •1 part Quinoapre-rinsed
- •2 parts Waterfor cooking quinoa
- •Flaked almondsdry roasted
- •Raisins
- •Mintchopped
- •Spring onionschopped
- •Cucumberpeeled and chopped
- •1/2 cup Cherry tomatoeshalved
- •Limejuice for dressing
- •Fennel bulbshaved
- 1
Prepare the pink grapefruit by removing the pith and slicing into segments.
5 min
- 2
Slice the mackerel fillets into bite-sized chunks and lightly season.
5 min
- 3
Marinate the mackerel with grapefruit segments and olive oil. Let sit for 1 hour.
1h 0m
- 4
Cook quinoa by adding 1 part quinoa to 2 parts water. Simmer for 20 minutes.
20 min
- 5
Dry roast flaked almonds in a frying pan until golden.
5 min
- 6
Mix cooked quinoa with raisins, chopped mint, spring onions, cucumber, and cherry tomatoes.
10 min
- 7
Dress the quinoa salad with lime juice and olive oil.
5 min
- 8
Shave fennel bulb into thin strips and place in iced water.
5 min
- 9
Dress the fennel with leftover grapefruit marinade and olive oil.
5 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza