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Trout ceviche

Name: Trout ceviche
Total time: 25 min
Yield: serves 4
Ingredients: trout fillets 4; limes 2, juiced; red chilli 1 small, finely chopped; onion ½, very finely chopped; tomatoes 2 seeded, skinned and finely chopped; avocado ½, peeled and finely chopped; coriander a handful of leaves

25 minutes + marinating
serves 4
A little effort

Ceviche is wonderfully fresh, vibrant dish that has its origins in Latin America and is made from the freshest fish cured in a citrus juice.Trout has a more subtle flavour than salmon for a light summer lunch. Look for organic or sustainably produced trout.

March 25, 2015 at 3:08 pm

Ingredients

trout fillets 4
limes 2, juiced
red chilli 1 small, finely chopped
onion ½, very finely chopped
tomatoes 2 seeded, skinned and finely chopped
avocado ½, peeled and finely chopped
coriander a handful of leaves

Method

Step 1

Slice the trout carefully into strips, cutting into the fish on a diagonal. Lay the strips in a glass or ceramic dish and pour over the lime juice, chilli and onion. Cover and leave in the fridge for an hour. Check all the fish is in contact with the lime and rearrange the strips if you need to, leave for another hour.
Step 2

Arrange the fish on plates to serve, season with a little salt and scatter the tomato, avocado and coriander over.