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Herby trout ceviche

Herby trout ceviche

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ marinating time

Ingredients

1 lemon, zested and juiced
2 limes, zested and juiced, plus extra for serving
100 g spring onions
1 red chilli, thinly sliced
1 sweetcorn cob
400 g Woolworths fresh trout fillets, cubed
5 g fresh coriander
1 T Tabasco sauce
salt, to taste
salt-and-vinegar chips, for serving

Method

Combine all the ingredients except the chips. Cover and chill for 30 minutes. Spoon onto a platter and serve with the chips.

Cook's note: You could serve this ceviche with taco shells, freshly cut avocado and a heap of shredded lettuce.

Find more fish recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Tenderstem broccoli with blue cheese dressing

Bone broth

Steamed brinjals

Tomato-and-spinach spaghetti

Tomato-and-sardines on toast

Crispy pork rashers with cabbage

Shortrib adobo with ting

Raw butternut salad

Rainbow kachumbari

Peach-and-tomato salad

Onion amok curry

Herby trout ceviche

Herby trout ceviche

Ingredients

Method