Trout Ceviche

Submitted by Late Night Gourmet

"Ever since I first made this recipe, I can't get enough of it. A ceviche uses the acidity of the citrus to "cook" the fish without using heat. The result is a refreshing preparation that can be enjoyed in a variety of different ways. The photograph shows what the fish looked like to begin with (in the bag), and what it looks like after reacting to the lime juice (in the container)."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 12

ingredients

• 1 lb trout
• 4 ounces lime juice
• 1 ounce apple cider vinegar
• 1 serrano pepper
• 2 ounces red onions, sliced
• 1 medum garlic clove, sliced
• 1 ounce fresh dill or 1 ounce cilantro

directions

1. Trim any skin from the trout. Slice trout into pieces. The thicker the fish, the longer it will need to soak in the lime juice. Ideally, the pieces should me no more than 1/2 inch thick.
2. Cut onion and pepper into thin slices. Chop dill or cilantro into small pieces.
3. Place trout pieces in a container deep enough that all pieces will be covered by the lime juice. Mix lime juice, apple vinegar, onion, garlic and pepper slices, and shredded dill or cilantro thoroughly.
4. Refrigerate for 15 minutes. Drain liquids. Drain liquids. Enjoy on crackers, in a tortilla, or by itself.