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Lunch · Peruvian

Ceviche de Trucha (Trout Ceviche with Sweet Potato)

25 min Serves 4 ~256 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g trout fillets
  • 6 lime, juiced
  • 1 red onion, finely sliced
  • 1 red chilli, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 1 sweet potato, peeled and sliced

Nutrition (per serving)

Calories
256 kcal
Protein
27.7 g
Carbohydrate
16.9 g
of which sugars
6.9 g
Fat
7.2 g
of which saturates
1.6 g
Fibre
5 g
Salt
0.25 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the sweet potato slices for 12-15 minutes until tender. Keep warm.

  2. 2

    Cut the trout into small bite-sized pieces and place in a bowl.

  3. 3

    Pour over the lime juice and a generous pinch of salt, and toss. Leave to cure for 8-10 minutes, until the fish turns opaque.

  4. 4

    Stir in the red onion, red chilli and fresh coriander.

  5. 5

    Serve straight away with the warm sweet potato.

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