Peruvian Style Trout Ceviche | Umami

Name: Peruvian Style Trout Ceviche | Umami
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 and pepper (to taste)

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.

View full recipe on www.umami.site

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.

Share this recipe:

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 and pepper (to taste)