River Trout Ceviche

Richard Bainbridge

Richard Bainbridge

20th July 2012
Richard Bainbridge

River Trout Ceviche

River Trout Ceviche by Richard Bainbridge


  • 2 red chillies, seeded and finely chopped
  • 1 small shallot, peeled and finely chopped
  • 1 bunch of coriander, finely chopped
  • Juice of 2 limes and zest of 1
  • 100mls (3 ½ fl oz) rape seed oil
  • 2 fillets of River Trout
  • Sea salt, white pepper and sugar to season


Place the chopped chillies, shallot and coriander into a bowl and mix well. Next add the lime juice and zest, the rapeseed oil and a really good seasoning of sea salt, white pepper and sugar, mix well, taste and add more seasoning if desired and set aside. Skin the trout filets and make sure that all bones are removed and either dice into 1 cm (½ inch) squares or chop roughly. Set aside.
10 minutes prior to serving add the trout to the dressing and mix well.
After 10 minutes the trout is ready to serve with the sorbet and garlic bread.

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