Ceviche is a dish of South American descent and has many variations. The ingredients found in all ceviche are raw fish, salt and acid, normally lime juice. The acidity of the lime juice and the salt 'cook' the fish without the application of heat.
Method
1
Skin and pin-bone the fillets
2
Dice the trout into 1cm squares, or slice thinly
3
Dress the trout with the rest of the ingredients, leave to marinate for 10 minutes and serve.
Uses
Galton Blackiston serves his trout ceviche with avocado sorbet in his recipe for a refreshing starter.
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