Trout ceviche with gooseberries
2 servings
20 minutes
Trout ceviche with gooseberries is a bold culinary experiment that combines the freshness of seafood with the light tartness of berries. This recipe is inspired by South American ceviche traditions but enhanced with the unusual accent of gooseberries, adding a spicy fruit note to the dish. Trout soaked in gooseberry puree acquires a soft texture, while lime juice and honey balance the flavor, creating a perfect harmony of sour and sweet. Red onion adds a slight sharpness, and tarragon leaves provide freshness and sophistication. The dish is perfect for a summer dinner or festive gathering, offering vibrant gastronomic emotions and unforgettable taste. It is true enjoyment for gourmets who appreciate original combinations and the freshness of natural ingredients.
1
Prepare all the ingredients.
2
Cut the trout into cubes about 2 cm on each side.
- Trout fillet: 400 g
3
Slice the red onion into long wedges.
- Red onion: 30 g
4
Chop the gooseberries in a blender.
- Gooseberry: 100 g
5
Pour the fish with gooseberry puree.
- Gooseberry: 100 g
- Trout fillet: 400 g
6
Add lime juice, honey, olive oil, and onion.
- Lime juice: 10 ml
- Honey: 10 g
- Olive oil: 15 ml
- Red onion: 30 g
7
Season the ceviche with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
8
Serve the ceviche garnished with tarragon leaves.
- Tarragon leaves: to taste
