Sabrosa strawberry and trout ceviche with gooseberry dressing

Sabrosa strawberry and trout ceviche with gooseberry dressing

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 20 minutes
  • Haute Cabriere Unwooded Pinot Noir 2014


  • 500 g lightly smoked trout, skin removed
  • 1 x 400 g Woolworths Sabrosa strawberries punnet
  • 250 g Woolworths fior di latte cheese
  • 1 lime, zested
  • coriander, to garnish
  • pink peppercorns, to garnish
  • For the gooseberry dressing:
  • 1 x 200 g Woolworths gooseberries punnet
  • 4 t rice vinegar
  • 2 t fish sauce
  • 2 t extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 t fresh ginger
  • 2 t finely chopped coriander, roughly chopped

Cooking Instructions

Cut the trout fillet into bite-sized chunks and place on a large serving platter or on individual serving dishes. Hull and quarter the strawberries and add to the dish.

Tear the fior di latte cheese over the salad and top with the lime zest. drizzle over the dressing and garnish with the coriander and pink peppercorns.

To make the dressing, squeeze half the gooseberries into a mixing bowl. Slice the remaining berries in half and add to the bowl. add the remaining ingredients and mix well.

Discover more ceviche recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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