Welcome to the world of delicious flavors with Cebiche de Trucha or Trout Ceviche! This vibrant dish is a star in the cuisine of Peru and has become a favorite around the globe. Ceviche itself is a traditional dish made from fresh, raw fish that’s marinated in citrus juices, usually lime, which “cooks” the fish. Cebiche de Trucha highlights the use of trout, a fish that’s both tender and rich in flavor.
Historically, ceviche has roots going back thousands of years in South America, reflecting the rich culture and natural resources of the region. The refreshing and zesty taste of trout ceviche is perfect for hot days, making it not only popular at festivities and beach parties but also a go-to for health-conscious foodies everywhere!
This recipe is appealing because it’s quick to make, packed with nutrients, and utterly delicious. Plus, it’s a great way to introduce your family and friends to the amazing flavors of Peruvian cuisine!
Ingredients
| Ingredient | Quantity |
| Fresh trout fillets | 400 grams |
| Lime juice | 1/2 cup |
| Red onion | 1 small, thinly sliced |
| Fresh cilantro (coriander) | 1/4 cup, chopped |
| Chili pepper (like jalapeño) | 1, finely chopped |
| Salt | To taste |
| Black pepper | To taste |
| Avocado | 1, diced (optional) |
| Sweet potato (cooked) | 1, sliced (optional) |
Step-by-Step Instructions
- Prepare the trout: First, ensure your trout is fresh. Rinse it under cold water, then pat it dry with paper towels. Cut the trout fillets into small cubes (about 1/2 inch).
- Marinate the fish: Place the trout cubes in a bowl and pour 1/2 cup of lime juice over them. Make sure all the fish is covered with juice. Let it marinate for about 15-20 minutes. This is what cooks the fish!
- Add flavor: After the marination, add sliced red onion, chopped cilantro, and chopped chili pepper to the bowl. Mix everything gently with a spoon.
- Season: Sprinkle some salt and black pepper to taste. Remember to mix again to evenly distribute the seasonings.
- Serve: Spoon the ceviche into bowls or plates. You can add diced avocado and sliced sweet potato on the side for extra flavor and color!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 230 | 12% |
| Protein | 25g | 50% |
| Carbohydrates | 15g | 5% |
| Fats | 10g | 15% |
| Fiber | 4g | 16% |
| Sodium | 300mg | 13% |
Tips and Tricks
- Freshness is key: Always use fresh trout for the best flavor. Look for fish with a bright color and a fresh ocean scent.
- Customize the heat: If you like it spicy, add more chili peppers or leave the seeds in!
- Chill before serving: Letting the ceviche sit in the fridge for a bit after preparing can enhance its flavor!
- Avoid over-marinating: Don’t let the fish sit in lime juice for too long (more than 30 minutes) or it will become too firm.
FAQs
What type of fish can I use instead of trout?
You can use tilapia, cod, or any firm white fish as an alternative!
Can I make ceviche with cooked fish?
While traditional ceviche uses raw fish, you can make a variation with cooked fish, but it will not be a true ceviche.
How long can I store ceviche in the fridge?
It’s best to eat ceviche fresh. However, if stored in the fridge, it should be consumed within 24 hours.
Is ceviche safe to eat?
As long as you use fresh, sushi-grade fish, ceviche is safe to enjoy. Always ensure the fish comes from a reputable source.
Can I use lemon juice instead of lime juice?
Yes, you can substitute lemon juice for lime juice, but it will change the flavor slightly.
What side dishes go well with ceviche?
Popular sides include tortilla chips, sweet potato, and corn on the cob, which perfectly complement the dish.
Is there a vegetarian version of ceviche?
Yes! You can make a vegetarian ceviche using vegetables like jicama, cucumber, and tomato instead of fish.
Can I make ceviche in advance?
It’s best to prepare ceviche close to serving time to ensure the freshest flavor and texture.
What’s the origin of ceviche?
Ceviche originates from Peru and has been a part of their culinary culture for centuries, with various regional variations.
Can I use frozen fish for ceviche?
While frozen fish can be used, it’s important to thaw it properly and ensure it’s of high quality for ceviche.
What are some common mistakes when making ceviche?
A common mistake is using fish that isn’t fresh, or letting the fish marinate too long. Always ensure quality and timing!
Now that you know all about how to make delicious Cebiche de Trucha, why not gather the ingredients and give it a try? Enjoy the burst of flavors and impress your friends with this classic Peruvian dish!
