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Herby trout ceviche
6
Easy
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.
Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa