Ceviche de Trucha
Ceviche de Trucha is a fresh, vibrant dish originating from the Andean regions of South America, particularly Peru and Ecuador, where trout is abundant in cold mountain lakes and rivers. It features raw or lightly cured trout fillets marinated in citrus juice, typically lime, with ingredients like red onion, chili peppers, cilantro, and sometimes corn or sweet potato. The dish is celebrated for its bright, tangy flavors and is often served as an appetizer or light meal.
🍽️ Nutrition at a glance
Ceviche de Trucha is high in protein and low in carbohydrates and fat, making it a lean and nutrient-dense option. It provides essential nutrients like omega-3 fatty acids, vitamin C, and minerals such as selenium and phosphorus, with a rough calorie ballpark of 200-300 calories per serving, depending on portion size and added ingredients.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin D | 15 mcg |
| Vitamin B12 | 4.2 mcg |
| Selenium | 35 mcg |
| Phosphorus | 320 mg |
| Potassium | 450 mg |
| Magnesium | 40 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Vitamin C | 15 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Ceviche de Trucha is culturally significant in Andean cuisine, often associated with coastal and highland traditions, and it showcases the use of local freshwater fish rather than the more common saltwater varieties in traditional ceviche. Nutritionally, it's unique for its high protein content and the preservation of omega-3s through the acid-curing process, which also enhances the absorption of nutrients like iron.
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AI estimate may be inaccurate · Terms