Trout Ceviche

I’ve been waxing nostalgic for the past few days, reminiscing about all the mahi-mahis and yellowfin tunas I’ve hooked, sailing across the South Pacific. Maybe I can bring back those memories, using my culinary skills.

Fresh trout ceviche … but don’t forget the fresh coriander.

So I went out and bought an oven-sized fresh trout from a local fish farm; all other ingredients I had at home. I wasn’t sure a ceviche of a fresh-water fish like trout would live up to the zesty, tangy flavour of a yellowfin tuna ceviche. It did. How shall I describe the gastronomic experience? My taste buds broke into a line dance and …. but you get the picture.

Here’s the recipe:

Filet and de-bone a large fresh trout. Dice the fish and mince four sprigs of coriander, two shallots, one medium-sized tomato and two mild chilly peppers. Combine all the ingredients with four tablespoons of olive oil, four tablespoons of lime juice, four pinches of salt and four pinces of pepper. Mix well.

Let the ceviche sit in the fridge for at least half an hour. Serve with buttered toast and a properly chilled bottle of Terlan Quarz Sauvignon Blanc, 2007, Chateau La Pompe, Clos Bergerag-Aquilin.

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