Ceviche de Trucha


  • Serves- 8
  • Preparation- 45 minutes


  • 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


  • 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.