Peruvian Style Trout Ceviche
Peruvian-Style Trout Ceviche showcases the simplicity of one of Peru’s favorite dishes. Light and refreshing yet flavorful, this ceviche recipe is easy to make with just a handful of ingredients.
Ceviche, a popular dish throughout South America for centuries, may have originated with the Incas and has been shaped by Spanish and other influences.
This preparation uses lemon or lime juice to “cook” pieces of raw fish. In this typical Peruvian preparation, inspired by the fresh trout from Lake Titicaca, sweet potatoes and corn lend a sweetness that balances the citrus acid and the heat of the chile.
This trout ceviche can be served as an appetizer, first course, or main dish. For an elegant presentation use martini glasses lined with butter lettuce leaves.
- 1 trout or other mild white fish, (about 8 oz.), cut into bite-size chunks
- 1/4 cup lime or lemon juice
- 1/2 red onion, finely diced
- 1/2 to 1 green or red pepper, finely diced
- 1/2 rocoto, habanero, or other fresh chile, finely diced (or to taste)
- 1 sweet potato, cooked, cut into bite-size pieces, and cooled
- 1/2 cup cooked corn, (boiled, microwaved, or grilled; kernels sliced off cob when cooled)
- 1 medium tomato, chopped (optional)
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Prep the sweet potato
- Scrub and rinse with cool water. Peel and cut into bite-size cubes. Boil in a saucepan in just enough water to cover with a dash of salt for 10 to 12 minutes or until tender on the outside but firm in the middle when pierced with a knife. Drain and let cool.
Prep the corn
- Husk, rinse, and boil in a saucepan in just enough water to cover for 4 to 6 minutes, or leave the husk on and microwave for about 4 minutes. When cool, remove husk and silk. Using a sharp knife, cut the kernels off into a bowl.
- Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes.
- Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25 minutes. Stir and refrigerate for another 30 to 60 minutes.
- Add chopped tomato, along with salt and pepper to taste and garnish with cilantro.
- Serve in martini glasses lined with butter lettuce cups or with tortilla chips or tostadas.