Ceviche de Trucha
Fresh trout transformed into a bright, citrus-cured Peruvian classic in just 15 minutes. The lime juice gently cooks the fish while onion and cilantro add freshness and bite.
- Total time
- 15 min
- Servings
- 2
- Calories
- 178
- Protein
- 26g
Ingredients
- ¾ lb trout fillet, skinless
- 4 whole fresh limes
- ½ medium red onion
- ¼ cup, chopped fresh cilantro
- ½ teaspoon salt
- 1 whole ají amarillo (or jalapeño)
Instructions
- 1
Place the trout fillet on a cutting board with the flesh side facing up. Using a sharp knife, slice the fillet into pieces about the size of dice—roughly 0.5 inches on each side. Work slowly so you do not accidentally smash the delicate flesh.
- 2
Cut 4 limes in half and squeeze all their juice into a small bowl using your hands or a citrus juicer. Push down firmly to extract every drop—you should have about 1 cup of juice. Pour the lime juice over the fish pieces in a separate bowl.
- 3
Slice the red onion lengthwise from root to tip into thin half-moon shapes, about 1/8-inch thick, keeping the layers intact. Add the onion slices to the bowl with the fish and lime juice.
- 4
Finely chop the cilantro leaves until the pieces are smaller than a grain of rice—pencil-tip-sized dots. Remove the stem and seeds from the ají amarillo by slicing it in half lengthwise, scraping out the seeds with a small spoon, then mincing the flesh into pieces the size of lentils.
- 5
Sprinkle the 0.5 teaspoon of salt over the fish, onion, and lime juice. Stir gently with a wooden spoon for 30 seconds, moving the fish pieces around so they all contact the lime juice evenly.
- 6
Let the ceviche rest at room temperature for 7 minutes. The fish should turn from translucent to opaque white as the acid cooks it. Do not refrigerate—the cold will slow the cooking process.
- 7
Add the chopped cilantro and minced ají amarillo to the bowl. Stir gently once more, tasting a small piece of fish—it should taste tender and cooked through, with a bright citrus bite.
- 8
Divide the ceviche and its juice evenly between two serving bowls or small plates. Serve immediately while the flavors are brightest and the texture is crisp.
Tools you’ll need
- cutting board
- sharp chef's knife
- small bowl
- citrus juicer or your hands
- wooden spoon
- 2 serving bowls or small plates
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