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Ocean Trout Ceviche
Preparation : 10 min
Cooking : 0 min
Total time : 10 min Rest : 0 min
4 people
125 ml extra virgin olive oil
0.5 orange zest and juice
0.5 lemon zest and juice
0.5 lime zest and juice
1 birds eye chilli
0.5 bunch coriander
1 large eschalot
320 g ocean trout, skin removed, finely diced
1 pinch salt
1 pinch pepper
1 bunch micro coriander
1 radish, very thinly sliced
85 g baguette crouton
Associated products
RECIPE STEPS
1
Place all the ingredients for the marinade into the Magimix Food Processor with the smaller bowl and blade. Blend for 20 seconds.
Remove the lid and use a spatula to push down the ingredients from the sides. Blend for another 10 seconds until well combined.
- 125 ml extra virgin olive oil
- 0.5 orange zest and juice
- 1 pinch salt
- 1 pinch pepper
- 0.5 lemon zest and juice
- 0.5 lime zest and juice
- 1 birds eye chilli
- 0.5 bunch coriander
- 1 large eschalot
2
When ready to serve, place the diced ocean trout into a large ceramic bowl. Pour over the marinade and mix. Season to taste.
- 320 g ocean trout, skin removed, finely diced
3
Serve in a ring in the centre of the plate topped with a salad of radish and micro coriander. Serve with baguette croutons.
- 1 bunch micro coriander
- 1 radish, very thinly sliced
- 85 g baguette crouton
Chef David Bitton for Magimix Australia
