Trout ceviche
Cooking time:
30 minutes
Active time:
20 minutes
Complexity:
Easy
Need to marinate
Ceviche is a dish native to Peru made with fresh fish or seafood marinated in citrus juice. You can experiment with ingredients and dressing in this recipe: for example, take sea bass instead of trout, and replace lemon with lime.
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5
Recipe for Trout Ceviche
Ingredients for 3 servings
trout fillets on the skin
350 g
fresh mint
a few twigs
garden radish
3 pcs.
grapefruit
1 pc.
onion red yalta
1 pc.
cucumber
1 large or medium pair
salt
6 g
cumquat
3 pcs.
black crushed pepper
to taste
lemon juice
15 ml
Step 1/7
Cut the trout into cubes, the radishes into thin slices.
Step 2/7
Finely chop the red onion.
Step 3/7
Peel the white film from the grapefruit and cut the flesh into small segments. Cut kumquat into thin circles.
Step 4/7
Peel and finely dice the cucumber.
Step 5/7
Mix trout with salt, black pepper and lemon juice, leave to marinate for 5-8 minutes.
Step 6/7
Gather the salad, adding the rest of the prepared ingredients to the trout.
Step 7/7
Garnish the finished dish with mint leaves.
Ingredients for 3 servings
trout fillets on the skin
350 g
fresh mint
a few twigs
garden radish
3 pcs.
grapefruit
1 pc.
onion red yalta
1 pc.
cucumber
1 large or medium pair
salt
6 g
cumquat
3 pcs.
black crushed pepper
to taste
lemon juice
15 ml
Nutritional value per 100 g
Calories
77 kcal
Proteins
9 g
Fats
3 g
Carbohydrates
4 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
0 g
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