Preview

Mexican tostada of trout ceviche with lemon zests, lime and dill

Salted, Salmon and tuna, Fish, Seafood & Shellfish

Mexico is waiting on you with this dish full of freshness.

Note

This dish can also be served as a starter, just adjust the quantities.

Ingredients

Recipe for 12 Tapas

Trout Ceviche

500 Gr

Salmon trout fillet

1 Unit(s)

Lemon zests

0.50 Unit(s)

Fresh mango

2 Unit(s)

Tomato

2 Unit(s)

Green onion

1 Unit(s)

Lime juice

2 Sprig(s)

Flat parsley

2 Dash

Olive oil

Pickles

2 Unit(s)

Jalapeno pepper

15 Gr

Sugar

30 Ml

Apple cider vinegar

45 Ml

Water

Plating

4 Unit(s)

Tortilla

1 Unit(s)

Avocado

250 Ml

Sour cream

8 Sprig(s)

Chives

Finish

2 Tbsp

Tobiko eggs

1 Can(s)

Sunflower sprout

Preparation time: 45 min

Preheat your Deep Fryer at 375 °F

Prep

Dice finely the mango and tomato flesh.

Roughly chop most of the parsley leaves, save some for the end.

Finely slice the trout (2 to 3 mm in thickness for the slices)
Pickles

Chop the chillies in fine slices.

Mix all the ingredients in a saucepan, bring to a boil and pour on the chlli slices. Keep them covered in liquid.

You can leave them like that for several days or eat them after an hour of pickling.
Plating

Wait a good 30 minutes before serving the ceviche.

Mix the mando and tomato dice, add the lemon zest and the lime juice. Finish with some olive oil and some chooped parsley.

Cover the trout with the marinade for at least 15 to 20 minutes.

Then, whether you have small tortillas or big ones that you'll cut in triangles, you just have to deep fry them (idealy without coloration). Drain off the excess oil, you can now call them Tostadas.