Summer Ceviche Salad Recipe | Fresh | Woolworths TASTE

Ingredients

• For the carrot, orange and couscous salad:
• 200 g wholewheat couscous, cooked according to instructions on the packet
• 4–6 baby carrots, peeled and finely grated
• 2 oranges, 1 zested, then both peeled and cut into segments
• 1 t crushed ginger
• a handful fresh coriander, rinsed then chopped with the stalks
• sea salt and freshly ground black pepper, to taste
• A splash canola or olive oil blend
• For the ceviche – or ‘pickled trout’:
• 1–2 t Woolworths pickling condiment
• 2 lemons, juiced
• ½ t fennel seeds
• ½ t yellow mustard seeds
• fresh chopped chili, to taste
• a handful fresh coriander, roughly chopped
• 250 g lightly smoked trout, thinly sliced off the skin
• For the quick pickled vegetables:
• a handful baby radishes, thinly sliced on a mandolin
• a handful sugar snap peas, julienned
• 3 spring onions, sliced
• a splash of the pickling liquid from the trout
• 80 g baby spinach, rinsed, for serving
• pea shoots, for serving