Ocean trout ceviche tacos
Ingredients
- 600 g skinless ocean trout fillet, pin-boned and diced
- 30 ml Kikkoman Naturally Brewed Soy Sauce
- 1/2 red birds-eye chilli, finely chopped
- 140 ml lime juice
- 250 g white cabbage, shaved on a mandolin
- 4 radishes, thinly sliced on a mandolin
- 1/4 small Spanish onion, thinly sliced
- 50 ml Extra virgin olive oil
- 3/4 cup coarsely chopped coriander, plus extra sprigs to serve
- 12 small corn tortillas
- Mexican chilli sauce, to serve (optional)
