Trout ceviche with pomegranate dressing

Trout ceviche with pomegranate dressing

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 30 minutes
  • Woolworths Jordan Unwooded Chardonnay 2016

Ingredients

  • For the pomegranate dressing:
  • 1⁄2 cup pomegranate juice
  • 1⁄4 red onion, finely chopped
  • 1 x 2 cm piece fresh ginger, grated
  • 1⁄2 lime, zested and juiced
  • Sea salt and freshly ground pepper, to taste
  • 1 T olive oil
  • 1⁄2 cup red wine vinegar
  • 1 red onion, thinly sliced
  • 4 tomatoes, cut into wedges
  • 2 x 250 g Woolworths lightly smoked rainbow trout
  • 100 g Woolworths red-and-white quinoa, cooked according to package instructions
  • 1 T coriander, chopped
  • 1 T mint, chopped
  • 2 green chillies, sliced

Cooking Instructions

Place the dressing ingredients in a food processor and blend until emulsified, adjusting the seasoning and pomegranate juice to taste if necessary.

Bring the red wine vinegar to a simmer in a small saucepan, then remove from the heat
and add the sliced red onions. Set aside to cool.

Scrape out the tomato seeds and cores using a teaspoon. Using a sharp knife, thinly slice the trout. Pour half of the pomegranate dressing over the trout and toss to coat. Allow to stand for 5–10 minutes.

Sprinkle the quinoa onto a large platter, top with the tomato petals, pickled red onion, coriander, mint and chilli.

Top with the trout and drizzle with any remaining dressing. Serve immediately.

Discover more ceviche recipes here.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes

Comments