Trout Ceviche Ceviche de Trucha

SERVES 4, OR 8 AS AN APPETIZER

PERU'S NATIVE rocoto chiles are red, fruity and hot. Substitute with habanero chiles, deseeded if you want less heat. Fresh river trout is a local catch in the Andes and has a beautiful flavour but you can use white fish if you prefer.

Trout Fillet 1 kg, diced into small cubes

Limes 6, juiced

Lemons 3, juiced

Rocoto Pepper 1, with seeds, diced

Celery ½ stalk, chopped

Cilantro Leaves chopped, 1 Tbs

Parsley Leaves chopped, 1 Tbs

Salt and Freshly Ground Black Pepper to taste

Red Onion 1, sliced very thinly

1 PLACE the fish in a glass or stainless steel bowl, cover with the lime and lemon juices and let sit for twenty minutes. This acidic bath will “cook” the raw fish.

2 ADD the remaining ingredients and mix well.

3 SERVE chilled.