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Serves 4

Ingredients:

400gm Spanish mackerel fillets, skin removed and sliced thinly across the grain

1 golden shallot, finely sliced

1 ruby grapefruit, segmented, excess juice reserved

4 red radishes, washed and finely sliced into rounds

½ cup mixed fresh herbs

80ml verjus

30ml red wine vinegar

2 tsp castor sugar

½ tsp sea salt

50ml extra virgin olive oil

salt and pepper

Method:

Whisk together the verjus, vinegar, sugar, salt and the grapefruit juice until the sugar and salt are dissolved. Add the sliced shallot and leave to stand for five minutes.

Five minutes before serving, add the mackerel to the verjus mixture and gently mix it through. Allow to “cook” in the liquid for a few minutes, then drain.

Lay the slices of mackerel flat on a serving platter, and add the rounds of radish, grapefruit segments and herbs. Drizzle with a little of the verjus mixture and the olive oil, and season with salt and cracked black pepper.

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Matt Golinski shares another spring favourite recipe.

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While still contributing to the magazine as a writer,\nsanity checker, accounts manager, event emcee and\ndelivery boy, John is spending more time with his\nfirst love, radio. He is currently recording a daily\nregional Drive program from home (often in his\npyjamas); and has previously been a presenter on\nFoxFM Melbourne, Triple M Brisbane, SeaFM\nand ABC Sunshine Coast.

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From chaos comes opportunity

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Spanish Mackerel Ceviche with Ruby Grapefruit, Radish and Verjus

Matt Golinski shares another spring favourite recipe.


Serves 4

Ingredients:

400gm Spanish mackerel fillets, skin removed and sliced thinly across the grain

1 golden shallot, finely sliced

1 ruby grapefruit, segmented, excess juice reserved

4 red radishes, washed and finely sliced into rounds

½ cup mixed fresh herbs

80ml verjus

30ml red wine vinegar

2 tsp castor sugar

½ tsp sea salt

50ml extra virgin olive oil

salt and pepper

Method:

Whisk together the verjus, vinegar, sugar, salt and the grapefruit juice until the sugar and salt are dissolved. Add the sliced shallot and leave to stand for five minutes.

Five minutes before serving, add the mackerel to the verjus mixture and gently mix it through. Allow to “cook” in the liquid for a few minutes, then drain.

Lay the slices of mackerel flat on a serving platter, and add the rounds of radish, grapefruit segments and herbs. Drizzle with a little of the verjus mixture and the olive oil, and season with salt and cracked black pepper.

Read more articles by @JohnCaruso

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