Trout ceviche

Trout ceviche

  • 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.



  • 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


  • 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.

Watch our 20-second video for the easiest way to stone an avocado...

Nutritional Information

  • Kcals 201
  • Fat 8.7g
  • Saturates 1.7g
  • Carbs 3g
  • Fibre 1.2g
  • Protein 28g
  • Salt 0.21g