Trout Ceviche
Appetizers | Mediterranean cuisine
⏳ Time
30 minutes + 40 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Recipe from chef John Smith of the popular seafood restaurant 'The Ocean's Delight.'
Ingredients
- Fillet of Sturgeon - 1.4 oz
- Potato - 1 piece
- Kalamata olives - 2 pieces
- Olive Oil - 2 teaspoons
- Spanish onions - 0.2 oz
- Nasturtium leaves - 1 piece
- Salt - to taste
- Passata Tomato Sauce - 7.1 oz
- Orange Bell Peppers - 5.3 oz
- Coconut Milk - 1 fl oz
Step by Step guide
Step 1
Pre-roast the bell pepper (you will need 100 grams of peeled roasted pepper for the sauce).
Step 2
For the sauce, take any tomato sauce, roasted bell pepper, coconut milk or cream, and salt. Remove the skin from the roasted pepper, place all sauce ingredients in a blender, and blend until smooth.
Step 3
Pour the sauce into the center of a deep plate.
Step 4
Slice the fresh trout across the grain (no thicker than 3 mm).
Step 5
Slice the onion into half rings, the olives into rings, and the tomato into thin wedges.
Step 6
Mix the trout pieces with the sliced onion, Kalamata olives, and sliced tomato.
Step 7
Dress the fish with olive oil, add salt, mix, and place the preparation on the sauce.
Step 8
Garnish with nasturtium flowers and serve.
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