Trout Ceviche Recipe
Peruvian · Main course · 20 min total
A fresh and vibrant ceviche made with 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
220
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh trout fillets, skin removed and diced into 1/2-inch cubes
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 small red onion, thinly sliced
- 1 jalapeño, seeded and minced
- 1 medium tomato, seeded and diced
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 avocado, diced (optional)
Instructions
- In a non-reactive bowl, combine the diced trout 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' through.
- While the fish marinates, place the sliced red onion in a small bowl of cold water for 10 minutes to reduce sharpness. Drain and pat dry.
- After marinating, drain most of the citrus juice from the fish, leaving about 2 tablespoons.
- Add the drained red onion, minced jalapeño, diced tomato, chopped cilantro, salt, pepper, and olive oil to the fish. Gently toss to combine.
- If using, fold in the diced avocado just before serving.
- Taste and adjust seasoning. Serve immediately with tostadas, tortilla chips, or on a bed of lettuce.
Tips
- Use the freshest trout possible; ceviche relies on the quality of the fish.
- Do not over-marinate; the fish should be just opaque, not tough.
- Store leftovers in the refrigerator for up to 1 day, but best served fresh.
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