Trout Ceviche

This colorful trout ceviche recipe brings freshness and complexity to the dinner table

Ingredients:


  • 1 pound fresh trout fillets; cut to 1-inch pieces
  • Juice of 6 limes
  • 1-2 red bell pepper; seeded and diced
  • 1 small onion; diced
  • 1 small avocado; diced
  • 1 cup grape tomatoes; halved
  • 1 jalapeno; seeded; ribbed and minced
  • Pinch of oregano
  • Handful of cilantro; well torn or chopped (optional)
  • Coarse salt

Preparation:

Cover trout in lime juice in non-reactive casserole dish with lid. (Go for a Pyrex, ceramic or plastic container; a Ziploc bag will work too.) Let sit covered in the refrigerator for an hour then stir, making sure all of the fish gets exposed to the acidic lime juice.

Refrigerate for 3 hours, allowing juice to cook fish. Drain and discard juice from fish. Toss all vegetables, oregano and cilantro together. Add fish and mix. Salt to taste. Serve with crackers, tortilla chips or warm tortillas.


Recommended Videos

Traditions Performance Firearms Outfitter G2

There have been some changes to this single-shot cartridge rifle.

Holosun 512T Fully Enclosed Optic

Coming to the market soon, the 512T is the big brother of Holosun's 510 model.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

×