Rainbow trout ceviche
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 4-6 portions |
| Cook's Tips: | Salmon is a very good replacement for trout. |
Ingredients
- 3 limes, juiced
- 2 tbsp pomegranate seeds
- 20 ml pomegranate juice
- pinch salt
- 30 sprigs fresh coriander, chopped
- 1 serrano chilies, seeded and chopped
- 2 garlic clove, chopped
- 1/4 red onion
- 2 x 500 g ripe avocados
- pinch salt
- 6 tbsp olive oil
- 4 tbsp fresh coriander, chopped
- 2 limes, juiced
- 3 medium fresh red chilies, seeded and chopped
- 2 garlic clove, chopped
- 1 zest of lime, finely grated
- 500 g trout fillet (or salmon)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the ceviche:
- Using a sharp knife, thinly slice the trout in 3 mm thin slices and spread them out on a plate.
- In a non-metallic bowl mix the rest of the ingredients together.
- Pour the acidic dressing over the trout, cover and refrigerate for 30 mins-1 hour. (If you sliced the fish a bit thicker it will take longer.
- The acid will “cook” the trout.
To make the guacamole:
- Chop the onion, garlic, chili and coriander fine, add the lime juice and salt and set aside.
- Peel the avocados and place the flesh in a bowl and start mashing with a fork, adding the pomegranate juice slowly.
- Add the onion mixture to the avocado and combine gently. Check the seasoning and garnish with pomegranate seeds.
- When ready to serve, arrange the trout on a serving plate with the guacamole, more coriander leaves and pomegranate seeds. This can be a festive communal platter or also make elegant individually plated starters.
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