Trout ceviche
Trout ceviche is a fresh, citrus-cured fish dish where diced trout is 'cooked' in a marinade of lime or lemon juice, often mixed with onions, cilantro, chili peppers, and sometimes tomatoes or avocado. It is a popular appetizer or light meal in coastal regions of Latin America, particularly in Peru and Mexico, where it is celebrated for its bright, zesty flavors.
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🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the trout, while being very low in carbohydrates unless served with starchy sides. It provides a good source of omega-3 fatty acids, vitamin D, and selenium, with a typical serving containing around 200-300 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 28 g |
| Carbs | 6 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Vitamin D | 10 mcg |
| Vitamin B12 | 8 mcg |
| Selenium | 35 mcg |
| Phosphorus | 320 mg |
| Potassium | 450 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Vitamin C | 12 mg |
| Magnesium | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ceviche is a cornerstone of Peruvian cuisine, recognized by UNESCO as an Intangible Cultural Heritage, and trout versions are common in freshwater regions. Nutritionally, the citrus marinade not only flavors the fish but also preserves it and enhances the absorption of nutrients, making it a uniquely healthy and refreshing dish.
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AI estimate may be inaccurate · Terms