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Chilli Trout Ceviche


  • 300 g Ocean Trout Fillets (Clean and Pin boned)

  • 2 Cloves Garlic

  • 1 Chilli

  • 25 g Ginger

  • 1 Bunch Coriander

  • 1 stick Celery

  • Oil of Anchovies

  • Splash Sherry Vinegar

  • Juice of three lemons

  • Juice of three limes

  • For the mix

  • 1/2 onion Spanish onion (mandolin thinly sliced)

  • 1/2 Cucumber (mandolin thinly sliced)

  • 1/2 stick Celery (thinly sliced)

  • 1/2 bunch Coriander

  • Sweet potato (peeled, diced and poached in sugar syrup with star anise)


  • 1.

    Puree garlic, chilli, ginger, coriander, celery, oil of anchovies, sherry vinegar and juice of lemon and limes in food processor.

  • 2.

    Mix the fish, puree, onion, celery, cucumber and coriander leaves together just before serving. The citrus will cook the fish in two minutes.

  • 3.

    Place in serving bowl and place sweet potato in a separate bowl.

  • 4.

    Mix left over lemony puree in a shot glass with vodka.

  • 5.

    Garnish with coriander leaves.

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