Refreshing and full of flavor, trout ceviche is perfect for sharing on a summer afternoon. The combination of lemon, garlic, and cilantro makes this dish a delight for the palate.
Trout Ceviche is a traditional Peruvian recipe that combines the freshness of the fish with the acidity of lemon and the spiciness of yellow chili.
Perfect for a light, flavorful meal.
Trout Ceviche
Ingredients
1 kilogram of Trout fillet in cubes
150 milliliters of Lemon juice
5 Crushed garlic cloves
2 Julienned onions
1 tablespoon of Ground yellow chili
1 Sliced rocoto chili
Chopped parsley
Chopped cilantro
Lettuce
Tomato
Cooked corn on the cob
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the trout, place the chunks in a pre-prepared dish.
Step 2 : Then, sprinkle the crushed garlic, pepper, and ground chili over the trout pieces, ensuring they are well mixed.
Step 3 : Subsequently, cover the trout with lemon juice and season with salt, making sure to cover it with chopped onion, parsley, and cilantro.
Step 4 : It is recommended to season with a little more salt on top of the onion and drizzle with a bit more lemon juice.
Step 5 : Finally, garnish with rocoto slices and serve accompanied by lettuce, tomato slices, and cooked corn.
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