Trout Ceviche

1. 1

   Trim any skin from the trout. Slice trout into pieces. The thicker the fish, the longer it will need to soak in the lime juice. Ideally, the pieces should me no more than 1/2 inch thick.

2. 2

   Cut onion and pepper into thin slices. Chop dill or cilantro into small pieces.

3. 3

   Place trout pieces in a container deep enough that all pieces will be covered by the lime juice. Mix lime juice, apple vinegar, onion, garlic and pepper slices, and shredded dill or cilantro thoroughly.

4. 4

   Refrigerate for 15 minutes. Drain liquids. Drain liquids. Enjoy on crackers, in a tortilla, or by itself.

* Per serving · 4 servings · Values may vary.

No additional tips available.