Trout Ceviche with Chili and Lime
by Editorial Staff
Spicy and aromatic. Fresh and unusual. Ceviche is a good idea for a Friday dinner, even on the veranda …
Ingredients
- Trout or salmon, chilled or frozen – 600-800 g
- Chili pepper – 1 or half (as you like)
- Greens (cilantro, parsley, basil)
- Medium onion (white or red) – 1 pc.
- Orange – 1 pc.
- Lime – 2-3 pcs. (can be substituted for lemon, but sour than lime)
Directions
- Cut trout fillets into cubes.
- Squeeze the limes and half an orange. Pour into a bowl of fish.
- Finely chop the onion, add it to the fish and lime juice. Salt. There is also finely chopped chili.
- Now it’s time for greenery. Finely chop and send to the fish.
- And the final stage is the pulp of half an orange.
- Mix everything well, you can add a little extra virgin olive oil. And let stand for 1.5-2 hours.
Besides to ceviche, a glass of cold dry white wine is ideal.
Enjoy your meal!
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