Trout ceviche

1 serving

30 minutes

Recipe from the chef of the fish restaurant "Kaspiyka" Kirill Yeselev.

Energy value per serving

• Calories: 508.7
• Proteins: 14.5g
• Fats: 43.2g
• Carbohydrates: 23.1g

Ingredients

• Trout fillet: 40 g
• Tomatoes: 1 pc
• Kalamata olives: 2 pc
• Olive oil: 2 tsp
• Red onion: 5 g
• Nasturtium flowers: 1 pc
• Salt: to taste
• Tomato sauce: 200 g
• Sweet pepper: 150 g
• Coconut milk: 40 ml

Cooking steps

1. Pre-roast sweet pepper (100 grams of peeled roasted pepper will be needed for the sauce).

   Required ingredients:

   • Sweet pepper: 150 g

2. For the sauce, take any tomato sauce, roasted bell pepper, coconut milk or cream, and salt. Peel the skin off the roasted pepper, place all sauce ingredients in a blender and blend until smooth.

   Required ingredients:

   • Tomato sauce: 200 g
   • Sweet pepper: 150 g
   • Coconut milk: 40 ml
   • Salt:  to taste

3. Pour the sauce in the center of a deep plate.

4. Slice fresh trout across the grain (no thicker than 3 mm).

   Required ingredients:

   • Trout fillet: 40 g

5. Slice the onion into half rings, olives into rings, and tomato into thin wedges.

   Required ingredients:

   • Red onion: 5 g
   • Kalamata olives: 2 pieces
   • Tomatoes: 1 piece

6. Mix pieces of trout with chopped onion, Kalamata olives, and diced tomato.

   Required ingredients:

   • Red onion: 5 g
   • Kalamata olives: 2 pieces
   • Tomatoes: 1 piece

7. Drizzle the fish with olive oil, add salt, mix, and place the preparation on the sauce.

   Required ingredients:

   • Olive oil: 2 teaspoons
   • Salt:  to taste

8. Decorate with nasturtium flowers and serve at the table.

   Required ingredients:

   • Nasturtium flowers: 1 piece