Mackerel and rhubarb ceviche

Back to food photography and styling today.

This is a Yotam Ottolenghi recipe which I thought I could make look prettier than The Guardian did.

I decided to leave the fish skin on because that little splash of blue looks good for the camera, and while nutritious is a bit chewy.

I was looking forward to the taste of mackerel and rhubarb together but in all honesty wasn't that impressed. Maybe rhubarb just doesn't have the same flavour I remember from my youth. Also the citrus curing was too powerful for everything.

Looks nice though.