Best Trout Ceviche Recipes

TROUT CEVICHE

Trout Ceviche image

Ever since I first made this recipe, I can't get enough of it. A ceviche uses the acidity of the citrus to "cook" the fish without using heat. The result is a refreshing preparation that can be enjoyed in a variety of different ways. The photograph shows what the fish looked like to begin with (in the bag), and what it looks like after reacting to the lime juice (in the container).

Provided by Late Night Gourmet

Categories Lime

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb trout
4 ounces lime juice
1 ounce apple cider vinegar
1 serrano pepper
2 ounces red onions, sliced
1 medum garlic clove, sliced
1 ounce fresh dill or 1 ounce cilantro

Steps:

Trim any skin from the trout. Slice trout into pieces. The thicker the fish, the longer it will need to soak in the lime juice. Ideally, the pieces should me no more than 1/2 inch thick.
Cut onion and pepper into thin slices. Chop dill or cilantro into small pieces.
Place trout pieces in a container deep enough that all pieces will be covered by the lime juice. Mix lime juice, apple vinegar, onion, garlic and pepper slices, and shredded dill or cilantro thoroughly.
Refrigerate for 15 minutes. Drain liquids. Drain liquids. Enjoy on crackers, in a tortilla, or by itself.

Nutrition Facts : Calories 62.3, Fat 2.5, SaturatedFat 0.4, Cholesterol 21.9, Sodium 21.7, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 8.1

TROUT & RADISH CEVICHE

Trout & radish ceviche image

Use the best-quality British trout you can find for this trout and radish ceviche. Serve with crunchy tortilla chips on the side to scoop up the fish

Provided by Esther Clark

Categories Lunch

Time 20m

Number Of Ingredients 8

Ingredients

250g trout or salmon, skinless and deboned (it must be fresh)
2 limes, juiced, 1 zested
1 spring onion, finely chopped
½ large red chilli, finely chopped
1 small bunch of coriander, stalks only, finely chopped
5 radishes, very thinly sliced
1 tbsp extra virgin olive oil
garlic chives (optional) and tortilla chips, to serve

Steps:

Cut the fish into 1cm cubes, then put in a bowl with the lime juice and zest, a pinch of sugar, the spring onion, chilli and coriander stalks. Toss together, cover and chill in the fridge for 2 hrs.
Stir 1-2 tsp sea salt (enough to taste) and the radishes through the ceviche. Spoon onto a plate, drizzle over the oil and scatter over the garlic chives, if using. Serve with crunchy tortilla chips on the side to scoop up the fish.

Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 2.8 milligram of sodium