Trout Ceviche & Pomegranate Dressing recipe | WW TASTE

Ingredients

• For the pomegranate dressing:
• 1⁄2 cup pomegranate juice
• 1⁄4 red onion, finely chopped
• 1 x 2 cm piece fresh ginger, grated
• 1⁄2 lime, zested and juiced
• Sea salt and freshly ground pepper, to taste
• 1 T olive oil
• 1⁄2 cup red wine vinegar
• 1 red onion, thinly sliced
• 4 tomatoes, cut into wedges
• 2 x 250 g Woolworths lightly smoked rainbow trout
• 100 g Woolworths red-and-white quinoa, cooked according to package instructions
• 1 T coriander, chopped
• 1 T mint, chopped
• 2 green chillies, sliced