Sea Trout Ceviche Recipe
Peruvian · Appetizer · 20 min total
A refreshing and vibrant ceviche made with fresh sea trout, marinated in citrus juices and mixed with crisp vegetables and herbs. Perfect as a light starter or summer dish.
20
min prep
min prep
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh sea trout fillet, skinned and cut into 1/2-inch cubes
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/2 small red onion, thinly sliced
- 1 jalapeño pepper, seeded and minced
- 1/2 cup diced cucumber
- 1/2 cup diced tomato, seeded
- 1/4 cup chopped fresh cilantro
- Salt to taste
- 1 tablespoon olive oil
- 1 avocado, diced (optional)
Instructions
- In a non-reactive bowl, combine the sea trout cubes with lime and lemon juice. Ensure the fish is fully submerged. Cover and refrigerate for 15-20 minutes, until the fish is opaque and 'cooked' by the citrus.
- While the fish marinates, place the sliced red onion in a small bowl of cold water for 5 minutes to mellow its flavor. Drain and pat dry.
- After marinating, drain the fish, reserving about 2 tablespoons of the citrus juice.
- In a mixing bowl, combine the fish, red onion, jalapeño, cucumber, tomato, and cilantro. Drizzle with the reserved citrus juice and olive oil. Toss gently to combine.
- Season with salt to taste. If using, gently fold in the diced avocado.
- Serve immediately, chilled, with tortilla chips or on tostadas.
Tips
- For best results, use the freshest sea trout possible, preferably sushi-grade.
- Do not over-marinate the fish; it should be just opaque, not tough.
- Serve immediately after mixing to maintain texture and freshness.
- Garnish with extra cilantro leaves or a slice of lime.
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