Ceviche de Aguja with Ginger and Mezcal

Ingredients

• 1/2 Cup thinly sliced ginger
• 1/2 Cup fresh lime juice (from five to six limes)
• 1 cucumber, peeled and cut into chunks
• 2 Tablespoons mezcal
• 1/2 Teaspoon honey
• 1 serrano chile, coarsely chopped
• 1/3 Cup dried chamomile or organic chamomile tea
• Kosher salt, to taste
• 1 Pound marlin fillets, cut into ¼-inch-thick slices (see Note)
• 1/2 Teaspoon kosher salt
• 1/3 Cup pickled white onions (recipe follows)
• 4 radishes, julienned
• 1 serrano chile, thinly sliced
• 1/3 Cup half-inch cubes seeded cucumber
• 1/4 Cup hoja santa leaves, cut into ½-inch squares (optional)
• 1 Hass avocado, halved, pitted, peeled, and cubed
• 1/2 Teaspoon dried chamomile or organic chamomile tea for garnish
• Radish sprouts for garnish (optional)
• Sea salt for garnish
• 1 white onion, thinly sliced on a mandoline or with a sharp knife
• 1 Cup white vinegar
• 1 Tablespoon sugar
• 1 1/2 Teaspoon kosher salt

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