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 … Continue reading Charley May’s trout ceviche