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Trout Ceviche

Author
Cookinero 14 Mar 2025
5600
Trout Ceviche

The Latin American dish of raw fish and lime juice, ceviche, is becoming increasingly famous around the world for its taste and ease of preparation. The classic Peruvian ceviche recipe calls for sea bass and hot Peruvian rocoto peppers. But the taste and nutritional value of the dish will be preserved if you cook other fish, such as trout, pink salmon, tuna, and change the spiciness of the ceviche as desired using the usual red or black pepper.

How to cook Trout Ceviche

Step 1

Trout Ceviche

Prepare the marinade. Use a citrus juicer to squeeze the lemon and lime juice. Mix the juices in one container, add the onion rings and sliced fish. Keep the fish in the marinade in a cool place for at least 20 minutes.

Step 2

Trout Ceviche

Prepare the vegetables. Place the tomatoes and sweet peppers on a serving dish, add salt, olive oil and pepper.

Step 3

Trout Ceviche

Finish cooking. Drain the fish and onions, add them to the vegetables, add a little sugar and mix. Let the ceviche sit in the refrigerator for another 10 minutes and serve.

Trout Ceviche - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute trout with other firm, fresh fish like sea bass, snapper, or even shrimp. Just ensure the fish is sushi-grade for safety.
Trout ceviche is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours. After that, the texture may degrade and it becomes less safe to eat.
For a vegetarian version, substitute the fish with diced avocado or hearts of palm. The citrus marinade will still give it a bright, tangy flavor.
Absolutely! Omit any spicy ingredients like chili peppers, or reduce the amount. You can also balance the heat with a touch more sugar or olive oil.
Serve with tortilla chips, plantain chips, or crispy tostadas. A side of mango salsa or avocado slices also pairs beautifully.
Freezing is not recommended, as the texture of the fish and vegetables will become mushy upon thawing. It's best enjoyed fresh.
Simply double or triple the ingredients proportionally. Just ensure your marinade container is large enough to fully submerge the fish.
Freshly squeezed juice is ideal for flavor, but in a pinch, high-quality bottled citrus juice will work. Avoid concentrates with additives.
Slice the fish into uniform, bite-sized pieces (about 1/2-inch cubes) to ensure even marination and a pleasant texture.
Yes! Trout ceviche is naturally low in carbs. Just omit or reduce the sugar and serve with low-carb sides like cucumber slices.

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