California Trout Ceviche
MacFarland Springs California Trout Ceviche
There is something about fresh homemade ceviche that is refreshing and satisfying.
The tangy twist of lime, the briny hit of trout, spicy cilantro, and the smooth lingering of avocado on the palate. It's no wonder we can't stop eating it.
Traditionally made with tuna, we substituted our team favorite--MacFarland Springs California Trout...We really love our MacFarland Springs Trout.
By marinating the trout in lime, it is cooked in the acidity, thus no heat is needed. Ridiculously easy, it is a healthy addition to any party or meal. Give it a try!
1 lb fresh rainbow trout
6 limes, juiced
1 small white onion, diced
1 red bell pepper, seeded and diced
1 cup grape tomatoes, halved
1 jalapeño, seeded and minced
1 avocado, diced
1 handful of cilantro, chopped
sea salt and pepper, to taste
- Cut trout into pieces and place in a glass dish or bowl. Cover trout with lime juice and let sit in refrigerator for at least an hour.
- Mix the rest of the ingredients in a large bowl.
- Drain the lime juice off the fish and add to the bowl. Toss to combine.
- Taste and season with sea salt and pepper. Serve with crackers or tortilla chips.
Giovanna Garcia, Natural Chef