Trout Ceviche
Fresh raw trout marinated in citrus juice with red onion, cherry tomatoes, cilantro, and crisp white vegetable strands for a bright, refreshing ceviche.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 25g
lightrefreshingLatin Americangluten-freedairy-freefishtendercrunchy
Ingredients
- 1 pound trout fillet
- ½ cup lime juice
- ¼ cup lemon juice
- 1 medium red onion
- 1 cup cherry tomatoes
- ½ cup cilantro
- 1 cup daikon radish
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Cut trout into small cubes and place in a glass bowl.
- 2
Pour lime and lemon juice over fish, ensuring it's fully submerged.
- 3
Thinly slice red onion and julienne daikon; add to the bowl.
- 4
Halve cherry tomatoes and add along with chopped cilantro.
- 5
Season with salt and pepper, then toss gently to combine.
- 6
Refrigerate for 15-20 minutes until fish is opaque and 'cooked'.
- 7
Serve chilled, garnished with extra cilantro if desired.
Tools you’ll need
- sharp knife
- cutting board
- glass mixing bowl
- measuring cups
- spoon
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