Mackerel Ceviche Recipe With Pickled Cucumber - Great British Chefs

Ingredients

• 1 whole mackerel, filleted and pin boned with skin reserved
• olive oil
• 12 red radishes, thinly sliced
• 200g of Japanese white radish, peeled and thinly sliced
• 1 lime, juiced
• 1 lemon, juiced
• 200ml of white wine vinegar
• 100g of brown sugar
• 2 bay leaves
• 4 juniper berries
• 1 cucumber, deseeded and cut into a matchstick shape
• 250ml of double cream
• 100g of fresh horseradish, grated
• salt
• black pepper