Trout and Sole Seviche

Name: Trout and Sole Seviche
Yield: Serves 6
Cuisine: South America
Ingredients: 3 tomatoes, skinned, seeded and chopped; 1½ teaspoons salt; 2 tablespoons olive oil; 2 tablespoons finely chopped coriander leaves; salad leaves; 1 tablespoon, very finely chopped parsley; 450 g (1 lb) sole fillets, skinned; 450 g (1 lb) trout fillets; 1 teaspoon freshly ground black pepper; ½ red onion or 6 spring onions, sliced very fine; 150 ml (¼ pint) lime juice

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Fish course
Pescatarian
Gluten-free

Method

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.