Freshly caught trout ceviche
Servings: 4-6
Ingredients
400g fresh trout, skinned and sliced
5 tbsp soy sauce
2 tbsp lemon juice
1 small clove garlic, peeled and slivered
5 cm finger fresh ginger, peeled and slivered
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame oil
TO SERVE:
1 tbsp sesame seeds, lightly toasted
1 tsp chives, chopped
1 red chilli, finely sliced (optional)
Directions
Clean and fillet your fish. Remove all the bones using tweezers. Pretend you’re a sushi chef and slice neatly on the diagonal. Arrange on individual plates or one large platter.
Combine the soy sauce, lemon juice, garlic and ginger in a bowl or jug and pour it over the sliced fish. Leave to marinade for 15-30 minutes.
Just before serving, drizzle the Olive Oil and the sesame oil over the trout*. Sprinkle over the sesame seeds, then finish off with chopped chives and serve with wooden chopsticks (less to wash up – just toss them in the fire!).
Tip: *A bit complicated when camping, but in my home kitchen I would gently fry the chilli in the olive and sesame oil and pour the hot flavoured oil over the ceviche just before serving. This slightly cooks the fish and adds an aromatic heat to the experience!
Ingredients
400g fresh trout, skinned and sliced
5 tbsp soy sauce
2 tbsp lemon juice
1 small clove garlic, peeled and slivered
5 cm finger fresh ginger, peeled and slivered
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame oil
TO SERVE:
1 tbsp sesame seeds, lightly toasted
1 tsp chives, chopped
1 red chilli, finely sliced (optional)
Directions
Clean and fillet your fish. Remove all the bones using tweezers. Pretend you’re a sushi chef and slice neatly on the diagonal. Arrange on individual plates or one large platter.
Combine the soy sauce, lemon juice, garlic and ginger in a bowl or jug and pour it over the sliced fish. Leave to marinade for 15-30 minutes.
Just before serving, drizzle the Olive Oil and the sesame oil over the trout*. Sprinkle over the sesame seeds, then finish off with chopped chives and serve with wooden chopsticks (less to wash up – just toss them in the fire!).
Tip: *A bit complicated when camping, but in my home kitchen I would gently fry the chilli in the olive and sesame oil and pour the hot flavoured oil over the ceviche just before serving. This slightly cooks the fish and adds an aromatic heat to the experience!
Ingredients
400g fresh trout, skinned and sliced
5 tbsp soy sauce
2 tbsp lemon juice
1 small clove garlic, peeled and slivered
5 cm finger fresh ginger, peeled and slivered
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame oil
TO SERVE:
1 tbsp sesame seeds, lightly toasted
1 tsp chives, chopped
1 red chilli, finely sliced (optional)
Directions
Clean and fillet your fish. Remove all the bones using tweezers. Pretend you’re a sushi chef and slice neatly on the diagonal. Arrange on individual plates or one large platter.
Combine the soy sauce, lemon juice, garlic and ginger in a bowl or jug and pour it over the sliced fish. Leave to marinade for 15-30 minutes.
Just before serving, drizzle the Olive Oil and the sesame oil over the trout*. Sprinkle over the sesame seeds, then finish off with chopped chives and serve with wooden chopsticks (less to wash up – just toss them in the fire!).
Tip: *A bit complicated when camping, but in my home kitchen I would gently fry the chilli in the olive and sesame oil and pour the hot flavoured oil over the ceviche just before serving. This slightly cooks the fish and adds an aromatic heat to the experience!
Ingredients
400g fresh trout, skinned and sliced
5 tbsp soy sauce
2 tbsp lemon juice
1 small clove garlic, peeled and slivered
5 cm finger fresh ginger, peeled and slivered
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame oil
TO SERVE:
1 tbsp sesame seeds, lightly toasted
1 tsp chives, chopped
1 red chilli, finely sliced (optional)
Directions
Clean and fillet your fish. Remove all the bones using tweezers. Pretend you’re a sushi chef and slice neatly on the diagonal. Arrange on individual plates or one large platter.
Combine the soy sauce, lemon juice, garlic and ginger in a bowl or jug and pour it over the sliced fish. Leave to marinade for 15-30 minutes.
Just before serving, drizzle the Olive Oil and the sesame oil over the trout*. Sprinkle over the sesame seeds, then finish off with chopped chives and serve with wooden chopsticks (less to wash up – just toss them in the fire!).
Tip: *A bit complicated when camping, but in my home kitchen I would gently fry the chilli in the olive and sesame oil and pour the hot flavoured oil over the ceviche just before serving. This slightly cooks the fish and adds an aromatic heat to the experience!
