Trout and Sole Seviche

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

Seviche is a South American way of preparing fish by marinating it in lime or lemon juice. The acidity of the juice causes the flesh to become opaque and ‘cooks’ it. Any fresh fish can be used for seviche but this combination of pink trout and white sole is particularly attractive.


  • 450 g (1 lb) trout fillets
  • 450 g (1


Remove any remaining bones from the fillets with tweezers, then cut the fillets into thin slices. Mix the lime juice, onion, pepper, coriander and salt together, then pour over the fish. Cover and refrigerate for at least 3 hours. Before serving mix the fish with the tomatoes and serve on the salad leaves garnished with fresh parsley.