Traverse City Record-Eagle
---- — The Kalkaska SEEDS program created and served this Trout Ceviche recipe during the 77th National Trout Festival’s Taste of Trout competition in Kalkaska. For their efforts, SEEDS brought home the title of “Most Creative Use of Trout.”
2 lbs. trout fillets, cut into small square pieces
2-3 hot peppers, red chilies or serranos, sliced
4 garlic cloves, crushed
4-5 large shallots, peeled and sliced finely
4 Roma tomatoes, seeded and diced very finely
2 bell peppers, 1 orange and 1 yellow, diced finely
20 limes, separated into 10 limes to “cook” the fish and 10 limes for the marinade
1 bunch of cilantro, chopped as finely as possible
2-3 T. sunflower oil
Salt to taste
Place the raw fish pieces in a glass dish and cover with salt, hot peppers, crushed garlic, 1 T. chopped cilantro and lime juice from about 10 limes. The fish should be completely covered by lime juice.
Cover the dish with plastic wrap and chill. Let the fish “cook” itself in the lime juice for at least 4 hours.
Place the sliced shallots in a bowl, cover them with warm water and salt, let rest for at least 10 minutes, drain and rinse well.
Once the fish is “cooked” in the lime juice, rinse it well, removing the hot peppers, garlic and cilantro.
Combine the fish with the shallots, tomatoes, bell peppers, cilantro and lime juice from remaining 10 limes and sunflower oil. Salt to taste in a large non-reactive bowl, mix well and refrigerate for at least 30 minutes before serving.
Serve with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.
— Modified from www.laylita.com.
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