Chilli trout ceviche

Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to cook without heat
By Miguel Meastre
Chilli trout ceviche
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the sweet potato

  • 1 sweet potatoes, peeled, diced
  • sugar syrup, to cover (equal amounts of sugar and water boiled together to make a syrup)
  • 1 whole star anise

For the ceviche

  • 2 cloves garlic
  • 1 chilli, seeds removed
  • 3 cm piece ginger, peeled
  • 1 bunch coriander
  • 1 sticks celery
  • dash olive oil
  • dash sherry vinegar
  • 3 lemons, juice only
  • 3 limes, juice only
  • 300 g trout fillets, cleaned, pin bones removed
  • 1/2 Spanish onion, thinly sliced
  • 1/2 sticks celery, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/2 bunches coriander, leaves only

To serve

  • 2 shots vodka
  • few coriander leaves


1. For the sweet potato: cover the diced sweet potato with sugar syrup, add the star anise and poach until tender over a medium heat. Drain, remove the star anise and set aside to cool.

2. For the ceviche: purée the garlic, chilli, ginger, coriander, celery, olive oil, sherry vinegar and lemon and lime juice in a food processor or blender.

3. Toss the fish, onion, celery, cucumber and coriander leaves together in a bowl. Stir in all but 1 teaspoon of the citrus paste. Leave for about 2 minutes.

4. Arrange the fish among two serving bowls and place the poached sweet potato in separate small bowls alongside.

5. Stir the reserved citrus paste into two shot glass (half a teaspoon per glass) and fill with vodka. Garnish the fish with coriander leaves and serve.

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