Trout Seviche

Trout Seviche

 

Number of Serving: 16 servings

 
Ingredients: trout-seviche
  • 1 lb stream trout, or substitute, fillets (2 oz each), skin removed
  • 1 cup fresh key lime juice
  • 1/4 cup minced jalapeno peppers
  • 4 medium tomatoes, seeded and chopped (4 cups)
  • 1 cup finely chopped red onion
  • 1 cup thinly slice celery
  • 1/4 cup halved pimiento-stuffed green olives
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt


Method:

  1. Freeze fish 48 hours at 0 degree Defrost. Cut into 1/2 inch pieces.

  2. Place fish in large glass or plastic bowl. Add juice and jalapeno peppers. Mix well. Add remaining ingredients, except salt, stirring gently to combine.

  3. With back of spoon, gently press mixture down into juices. Sprinkle salt evenly over top. Cover with plastic wrap. Chill 1 hour.

  4. Serve on toasted tortilla bits or crackers. Store in refrigerator no longer than 1 to 2 days.

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