Trout ceviche
There'll be no pouting when you serve up this delicious trout dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 minutes, plus marinating
- Slice the trout carefully into strips, cutting into the fish on a diagonal. Lay the strips in a glass or ceramic dish and pour over the lime juice, chilli and onion. Cover and leave in the fridge for an hour. Check all the fish is in contact with the lime and rearrange the strips if you need to, leave for another hour.
- Arrange the fish on plates to serve, season with a little salt and scatter the tomato, avocado and coriander over.
Per serving
201 kcalories, protein 28g, carbohydrate 3g, fat 8.7 g, saturated fat 1.7g, fibre 1.2g, salt 0.21 g
Recipe from olive magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/6912/
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Ingredients
- 4 trout fillets
- 2 limes , juiced
- 1 small red chilli , finely chopped
- ½ onion , very finely chopped
- 2 tomatoes , seeded, skinned and finely chopped
- ½ avocado , peeled and finely chopped
- a handful coriander leaves
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Melon & mozzarella salad with mint vinaigrette
Melon has a lovely depth of flavour in season. Serve it at room temperature, to get the full effect
1
rating
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 minutes, plus marinating
Ingredients
- 4 trout fillets
- 2 limes , juiced
- 1 small red chilli , finely chopped
- ½ onion , very finely chopped
- 2 tomatoes , seeded, skinned and finely chopped
- ½ avocado , peeled and finely chopped
- a handful coriander leaves
Per serving
201 kcalories, protein 28g, carbohydrate 3g, fat 8.7 g, saturated fat 1.7g, fibre 1.2g, salt 0.21 g
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