Refreshing and full of flavor, trout ceviche is perfect to share on a summer afternoon. The combination of lemon, garlic, and cilantro makes this dish a delight for the palate.
The Trout Ceviche is a traditional Peruvian recipe that combines the freshness of the fish with the acidity of lemon and the spice of yellow chili.
Ideal for a light, flavorful meal.
Trout Ceviche
Ingredients
1 kilogram of Diced trout fillet
150 milliliters of Lemon juice
5 Crushed garlic cloves
2 Julienned onions
1 tablespoon of Crushed yellow chili
1 Sliced rocoto chili
Chopped parsley
Chopped cilantro
Lettuce
Tomato
Cooked corn
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the trout, place the pieces in a pre-prepared dish.
Step 2 : Then, sprinkle the crushed garlic, pepper, and crushed chili over the trout pieces, ensuring they are well mixed.
Step 3 : Next, pour lemon juice over the trout and season with salt, making sure to cover it with onions, parsley, and chopped cilantro.
Step 4 : It is recommended to add a bit more salt on top of the onions and drizzle a little more lemon juice.
Step 5 : Finally, garnish with rocoto slices and serve accompanied by lettuce, tomato slices, and corn.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
