Ceviche de Trucha

References:

• Serves- 8
• Preparation- 45 minutes

Ingredients:

• 2.5 lbs of fresh trout (prepare the trout by cutting it into small cubes)
• Juice of 12 limes (be sure not to squeeze the lime to hard as it will make the flavor a bit bitter)
• 5 garlic cloves (prepare the cloves by blending)
• 2 onions (prepare the onions by cutting into thin Julienne)
• 1 rocoto (prepare by slicing. It will be used to garnish the dish)
• 1 tablespoon of yellow aji (prepare by blending or pureeing)
• Parsley (prepare by chopping)
• Cilantro (prepare by chopping)
• Salt and Pepper
• Tomato
• Onion
• Cooked Kernals

Preparation:

• Place all of the trout on a large serving plate.
• Add the garlic, aja and pepper. Then mix it into the fish very well
• Pour half the limejuice you extracted from the limes earlier all over the trout.
• Season all the ingredients with salt.
• Cover all the ingredients on the plate thus far with the onion, parsley and cilantro.
• Put some more salt over the onions and pour the rest of the lime juice over the top of the plate.
• Garnish the entire plate with the sliced rocoto.
• Serve each plate by first placing a piece of lettuce on it. Then scoop the trout ceviche on top of the lettuce and add garnish with the sliced tomato and cooked corn kernals.