Ceviche de maquereaux et lychees

• About 20 lychees, peeled and stoned (avoid tinned lychees at all costs), or the best-quality sorbet you can find
• 8 fresh mackerel fillets, cut into strips
• Juice of

Purée the lychees and, if you don’t have an ice-cream maker, freeze the purée in a Tupperware box, stirring every hour or so to break up the crystals.

Toss the mackerel strips with the lime juice and the chopped chives. Season with salt and pepper and leave to marinate in the fridge for at least 1 hour, and up to 5 hours.

Serve with some salad leaves, fresh coriander, Dijon must