Put the vinegar into a pan with
Juice 2 of the pomegranates by squeezing them into a sieve placed over a bowl. Prepare to work every last drop from the pips (and get covered in sticky ruby juices). When that’s ready, add the lime juice, tequila, sesame oil and ginger.
Place the mackerel fillets in a dish with half the juice mixture, turning them to make sure both sides of the fish are covered, and allow them to sit for 30 minutes. This will ‘cold cook’ the fish.
Drain the mackerel and pat it dry. Slice the fish as thin as you like, and arrange on a serving plate. Make a salad with the finely sliced fennel and the seeds from the third pomegranate, and place on top of the mackerel. Pour over the other half of the juice mixture, and serve with a drizzle of good extra virgin olive oil.
© 2012 All rights reserved. Published by Atlantic Books.