Tuesday, February 27, 2007

Fishy Delishy

Last week Josh informed me that we were the recipients of some fresh little trout fillets from his Dad's recent fishing trip. My brain was buzzing with ideas. It occurred to me that the best thing I could make would be something that had been haunting me since I learned of it on this episode of Mexico One Plate at a Time- Ceviche. I searched through several recipes online, and remembering what I also saw on the episode, I came up with a general recipe. Josh forgot the fish that night, which was quite depressing after juicing 7 limes, but when he brought it home the next night I cut it all up in preparation. It was amazing to see the fish actually cook in the lime juice! I'll post my recipe below, and after some comments about how I came around to my personal version of this delicious Latin appetizer salad.

Jessica's Trout Ceviche
Recipe from me!

1/2 to 1 lb. fresh trout fillets, cut to 1" pieces
Juice of 6 or 7 limes
1/2 green bell pepper, seeded & diced
1/2 red bell pepper, seeded & diced
1 small onion, diced
1 small avocado, diced
1 1/2 Roma tomatoes, seeded & diced
1 jalapeno, seeded & ribbed, minced
Plenty of cilantro, well torn or chopped
Coarse salt

  • Cover trout in lime juice in a plastic container with lid or Ziploc bag. Refrigerate for up to 6 hours, allowing juice to cook fish.
  • Drain and discard juice from fish. Toss all vegetables and cilantro together. Add fish and mix. Salt to taste. You can serve immediately, or refrigerate to allow flavors to mingle. Serve with tortilla chips, tortillas, or crackers.
My notes: A lot of the recipes I came across involved mixing a sort of dressing from olive oil & red wine vinegar. I did mix this dressing up, but I didn't like the taste of it, so I didn't use it. If you're interested in trying it that way, just mix equal parts oil & vinegar. The recipe I referenced the most used 1/4 cup of each. Also, the cilantro is a personal preference kind of thing. I love cilantro, so I used plenty of it. And I ended up using quite a bit of salt, because I over-soaked the fish a little bit and it helped temper the strong lime flavor that resulted. But overall I enjoyed this dish immensely. Josh liked it, but a big batch of fresh raw veggies, especially onions and peppers, really isn't his thing. It is however my thing, and thusly I ate the majority of it. I served this ceviche for dinner along with some tortilla chips, veggie quesadillas and Dos Equis with lime. Heaven.

1 comment:

Rachel said...


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