I like to make trout ceviche. This recipe reminds me of my time in South America where I caught my biggest rainbow trout to date and ate a lot of ceviche. The citrus in the recipe really brings out the delicate yet meaty texture of the trout, and the chilli, shallot and coriander give it a freshness and crunchiness that works well in a warm Aussie climate.
All you need to enjoy the dish is a warm evening, a cool river to dip your feet into and a nice fresh glass of Riesling to sip when you’re spinning tall tales about the size of the fish you caught!
2 trout fillets
1 shallot, peeled and finely chopped
2 red chillies, deseeded and finely chopped
1 bunch coriander, finely chopped
A pinch of sugar
80ml grape seed oil
For the ceviche, place the chopped chillies, shallot and coriander into a bowl and mix well. Add the juice of three limes and the zest of one, the grape seed oil and season well with the sea salt, white pepper and sugar – taste and add more seasoning if desired. Set aside.
Skin the trout fillets (if not already skinned) and make sure that all bones are removed. Dice into 1 cm (inch) squares or chop roughly. Set aside.
To serve, add the trout to the dressing and mix well. Leave to rest for 10 minutes before serving with some smashed avocado.
Enjoy with a big glass of Ladies who Shoot their Lunch Riesling. Cheers!
Charley May offers single and multi-day fly fishing experiences from Melbourne and to across Victoria.