Trout ceviche
Serves 4
A little effort
Total time:
+ marinating
Ceviche is a 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
Skip to ingredients
- 4 trout fillets
- 2 limesjuiced
- 1 small red chillifinely chopped
- ½ onionvery finely chopped
- 2 seeded tomatoesskinned and finely chopped
- ½ avocadopeeled and finely chopped
- a handful of leaves coriander
Nutrition: per serving
- kcal201
- fat8.7g
- saturates1.7g
- carbs3g
- fibre1.2g
- protein28g
- salt0.21g
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.