Mackerel Ceviche


2 x 200g (7oz) mackerel or herring fillets
Juice of half an orange
2 x tbs white wine vinegar
1 x tbs olive oil
salt and black pepper
2 oranges, segmented


1. Cut the fish into strips and place in a bowl.

2. Mix together the juice of half an orange, the wine vinegar, olive oil and seasoning. Pour over the fish - ensuring that all the strips are covered - and seal the bowl with cling film.

3. Refrigerate overnight.

4. Drain the fish.

5. Serve on a bed of watercress with the orange segments arranged on top. May be served with crusty bread.

Serves 4 as a starter or 2 as a main course.