Trout ceviche
1 serving
30 minutes
Recipe from the chef of the fish restaurant "Kaspiyka" Kirill Yeselev.
1
Pre-roast sweet pepper (100 grams of peeled roasted pepper will be needed for the sauce).
- Bell 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.
- Tomato sauce: 200 g
- Bell 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).
- Trout fillet: 40 g
5
Slice the onion into half rings, olives into rings, and tomato into thin wedges.
- Red onion: 5 g
- Kalamata olives: 2 pieces
- Tomatoes: 1 piece
6
Mix pieces of trout with chopped onion, Kalamata olives, and diced tomato.
- 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.
- Olive oil: 2 teaspoons
- Salt: to taste
8
Decorate with nasturtium flowers and serve at the table.
- Nasturtium flowers: 1 piece