Mackerel Ceviche - alive magazine

Ingredients

• 1 - 6 oz (170 g) mackerel fillet, skin on, pin bones removed
• 2 Tbsp (30 mL) fresh orange juice
• 2 Tbsp (30 mL) fresh lemon juice
• 2 Tbsp (30 mL) fresh lime juice
• 1 Tbsp (15 mL) low-sodium soy sauce or tamari
• 1 Tbsp (15 mL) sherry vinegar or red wine vinegar
• 1 Tbsp (15 mL) mirin or 1 tsp (5 mL) raw cane sugar
• 1 Tbsp (15 mL) shallot, finely diced
• 1 red Thai chili, thinly sliced
• 1/2 in (1.25 cm) piece of ginger, finely diced
• 2 radishes, trimmed and julienned (as garnish)
• 1/2 tsp (2 mL) fresh mint, finely chopped (as garnish)
• Toasted sesame seeds (as garnish)