Ceviche-style blueberry trout
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 100 g blueberries, halved
- 8 purple spring onions, thinly sliced
- 2 t caster sugar
- ½ cup rice wine vinegar
- 2 limes, zested and juiced
- 1 garlic clove, grated
- 1 x 5 cm ginger piece, grated
- 400 g lightly smoked trout, very thinly sliced
- Pea shoots, for serving
Cooking Instructions
Combine all the ingredients except the trout and pea shoots. When you are ready to serve, divide the trout between plates and spoon over the dressing. Garnish with the pea shoots.
Cook’s note: Serve with soft goat’s cheese, chives and toast if you like.
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