Green chef Arthur Potts Dawson will be demonstrating this delicious mackeral ceviche at the Organic Food Festival at Bristol Harbourside on Saturday at 12pm. If you can't get along to the show, try making it at home - you can see Arthur demonstrating the recipe at the Real Food Festival in London.

Mackerel is one of the UK’s most sustainable fish, and in this recipe you don’t need any energy to ‘cook’ it – the lemon juice does all the work.

Mackerel Ceviche with raw salad and sesame seeds
Serves 4



400ml freshly squeezed lemon juice
1 tsp fresh red chilli chopped finely
1 clove of garlic, sliced very thinly
2 shallots, sliced thinly on the round
2 large fresh mackerel, filleted and pin boned (get your fishmonger to do it!), very thinly sliced across the fillet
2 large carrots, very thinly sliced
2 courgettes, very thinly sliced
1 cucumber, very thinly sliced
2 heads of fennel , very thinly sliced (Use a peeler to get spaghetti-style strips)
1 red onion, very thinly sliced on the round
3 tbsp olive oil
1 tsp herb vinegar
1 tsp sugar
1 tsp mint
2 tsp toasted sesame seeds

Pour the lemon juice into a bowl and mix in the chilli, garlic and onion. Arrange the sliced mackeral into a shallow dish big enough to fit all of the slices. Pour the mixture over the fish and season with salt and pepper. Allow to marinate/cook for two hours: the flesh should now be a pale colour.

Mix the raw vegetable spaghetti together in the bowl the lemon juice was in and add the vinegar, sugar, mint and olive oil. Use your fingers to combine the ingredients together, making sure it's well mixed.

Arrange the mixed salad equally onto four plates and lift the fish, onion and garlic out of their marinade and onto the salad. Dress the dish with a splash more olive oil, the sesame seeds, some chopped red chilli and a sprig of mint.

We think this dish is delicious and we want to know what you think. Post your comments below when you've given it a go yourself. We're also hungry for your favourite low-carbon recipe...