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Speckled Trout Ceviche

The.Southerner's picture
Ingredients
  Speckled trout 2 Pound, cut into 1 inch cubes (Fresh)
  Fresh lime juice 2 Cup (32 tbs)
  Salt 2 Tablespoon, divided
  Tomato juice 2 Cup (32 tbs)
  Tomatoes 2 Medium, chopped
  Onion 1 Medium, chopped
  Finely chopped serrano 3 Tablespoon
  White wine 4 Tablespoon
  Olive oil 4 Tablespoon
  Scallions 10 , chopped
  Oregano 1 Teaspoon
  Soy sauce 1⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
Directions

Marinate cubed fish in lime juice and 1 teaspoon salt for 3-4 hours.
Rinse in a colander.
Mix remaining ingredients and add fish.
Refrigerate overnight to allow flavors to blend.
Serve cold with crackers or tostado chips.
Great for summertime appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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