Mackerel Ceviche

A scribble from some cooking show featuring the very pretentious Chateaubriand in Paris. It's the green tobasco that catches the eye.

1-2 mackerel fillets
lemon and/or lime
EVOO
gelatin tablets
green tobasco

1. prepare mackerel ceviche in usual fashion, allow to chill a bit in fridge
2. make gelatin cubes using the green tobasco, chill as well
3. slice mackerel into neat little rectangles, chop up the set gelatin and spoon over mackerel before serving; drizzle the whole lot with EVOO