Catch in the kitchen - Trout Ceviche

by Michael Bok

With the opening of the trout season just a breath away, much to the relief of many anglers. At last they will now have something practical to do with their spare time. I though I would look for some different ways of treating trout, rather than just cooking then in the traditional manner.


Trout Ceviche:

500g trout fillets (skinned)

1/2 cup lime juice (can use lemons if you don't have access to limes)

1 clove of garlic, crushed

1 onion, very finely sliced

1 green capsicum cut into ½ cm squares

1 Roma tomato, seeds taken out and chopped to same size as the capsicum.

Use a normal tomato if you can't get Roma's, it's just that Roma's have more flesh and less seeds

8 stuffed olives, sliced

1 chilli very finely chopped (can be omitted if not liked) or use Tabasco sauce

1/3 cup good olive oil

1/3 cup white wine (if it's not good enough to drink, don't waste time using it in cooking)


Cut the trout into narrow strips and place into a glass bowl with the lime juice and the garlic. Cover and leave for 4/6 hours, depending on the thickness of your strips. Place onion in a bowl and cover with boiling water, leave for 15 minutes and drain. Put onion, capsicum, olives and tomatoes in a bowl and add the drained fish (save the marinade as it can be reused), make a dressing with the oil, wine, chilli, and pepper.

Pour over the fish and vegetables and toss very gently. Serve on a bed of lettuce, use several sorts to get a nice colour combination.

This recipe is an adaptation of a recipe that comes from the Tasmanian Seafood Cookbook, a great book.

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