Ceviche de Truite au Marc et au Romarin

Ceviche is a cold fish dish in which the fish is marinated for several hours in an aromatic and acid mixture until the flesh looks cooked. The fish tastes unusually delicious and, not surprisingly, unlike any cooked fish dish. For my version of ceviche I prefer to use pink-fleshed rainbow trout rather than the ordinary kind because the pretty color is part of the appeal of the dish.