Peruvian Style Trout Ceviche

Name: Peruvian Style Trout Ceviche
Total time: 45 min
Ingredients: 1 trout or other mild white fish ((about 8 oz.), cut into bite-size chunks); 1/4 cup lime or lemon juice; 1/2 red onion (finely diced); 1/2 to 1 green or red pepper (finely diced); 1/2 rocoto (habanero, or other fresh chile, finely diced (or to taste)); 1 sweet potato (cooked, cut into bite-size pieces, and cooled); 1/2 cup cooked corn ((boiled, microwaved, or grilled; kernels sliced off cob when cooled)); 1 medium tomato (chopped (optional)); 1/4 cup cilantro (chopped); Salt; pepper

www.umami.site

Peruvian Style Trout Ceviche showcases the simplicity of one of Peru’s favorite dishes. Light and refreshing yet flavorful, this ceviche recipe is easy to make with just a handful of ingredients.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.site.

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Cooking tools:

Chef's knife
Cutting board
Saucepan
Stove
Colander
Mixing bowl
Measuring cup
Citrus press
Microwave
Refrigerator
Martini glass
Fork
Spoon
Paring knife
Plastic wrap

Ingredients

1 trout or other mild white fish ((about 8 oz.), cut into bite-size chunks)
1/4 cup lime or lemon juice
1/2 red onion (finely diced)
1/2 to 1 green or red pepper (finely diced)
1/2 rocoto (habanero, or other fresh chile, finely diced (or to taste))
1 sweet potato (cooked, cut into bite-size pieces, and cooled)
1/2 cup cooked corn ((boiled, microwaved, or grilled; kernels sliced off cob when cooled))
1 medium tomato (chopped (optional))
1/4 cup cilantro (chopped)
Salt
pepper