Sabrosa strawberry and trout ceviche recipe | WW TASTE

Ingredients

• 500 g lightly smoked trout, skin removed
• 1 x 400 g Woolworths Sabrosa strawberries punnet
• 250 g Woolworths fior di latte cheese
• 1 lime, zested
• coriander, to garnish
• pink peppercorns, to garnish
• For the gooseberry dressing:
• 1 x 200 g Woolworths gooseberries punnet
• 4 t rice vinegar
• 2 t fish sauce
• 2 t extra virgin olive oil
• 1 clove garlic, finely chopped
• 2 t fresh ginger
• 2 t finely chopped coriander, roughly chopped