Fjord Trout Ceviche with Mango and Capers Salsa | Seafood from Norway

Ingredients

• 250 g Fjord Trout fillet, skinned and deboned
• 0.5 tsp fennel seeds
• 0.5 dl lemon juice
• 0.5 dl lime juice
• 0.5 dl olive oil
• salt and pepper
• 0.5 pcs mango
• 0.5 pcs onion, red
• 3 tbsp capers
• 1 tbsp chives
• 1 tbsp parsley, fresh curled
• 1.5 tbsp rapeseed oil
• sugar
• lemon juice