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Ceviche Trout canapé with Zhoug

Prep 30 minutesCooking 025-30 people

Make the most of being able to get wonderful fresh Chalkstream Trout by turning it into a ceviche. It might seem challenging but it’s actually very simple. Just give yourself enough to time (and a sharp knife) to confidently slice the trout and the rest is straightforward. This canape has all the elements needed to satisfy in a single mouthful, with soft and crunchy textures and the hot, herbaceous Zhoug bouncing off the flavours of the trout and avocado.

recipe

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Starter Recipes

Snack

30 minute or less

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Pastes

Starter

Medium

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Ingredients

  • 1 large fresh fillet ChalkStream trout (best used on the day, or day after it arrives)
  • Salt
  • 1 packet corn tortilla wraps (wheat ones are fine if unavailable)
  • 2 lemons
  • 2 limes
  • 1/2 orange
  • 2 tsp sugar
  • 2 tbsp Verdemanda Extra Virgin Olive Oil
  • 1 ripe avocado
  • 1 small tub full fat crème fraiche
  • 1/3 jar Zhoug

Instructions

  1. Remove the trout from the packaging and dry with a paper towel. Season all over with salt and place in the fridge for 25 minutes. This will help firm the flesh up.
  2. Heat an oven to 160C fan/180C non-fan. To make the crispy tortilla bases, use a round cutter around 5cm wide to cut the tortillas into discs. Alternatively, cut the tortillas into small triangles. Separate the tortillas out, place on a baking tray, and bake for 7-10 minutes, or until completely crisp, then remove from the oven.
  3. Make the dressing by zesting 1 lemon and 1 lime into a bowl, then juice the lemons, lime and ½ orange. Add the sugar, olive oil, and 2 tsp salt and mix well until dissolved. Keep refrigerated until ready to use.
  4. Take the trout from the fridge and clean off any liquid and salt with a paper towel. Use a sharp knife to cut thin slices of trout, starting at the tail end, cutting towards you with a very shallow angle, in long smooth movements. Try not to push and pull the knife as this can tear the flesh. Lay the pieces of fish into a clean flat dish, ready to add the dressing. If you find this method a little tricky, you can cut thin slices across the fillet, stopping just above the skin and you can also cut the flesh into cubes. Depending on how many canapes you wish to make, you probably wont need to use all the fillet, so wrap up the remaining trout and keep for another meal.

Included in this Recipe

Verdemanda Extra Virgin Olive Oil

Verdemanda Extra Virgin Olive Oil

Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.

Zhoug Paste

Zhoug Paste

An intensely herbal paste that adds fresh, spicy notes to grilled vegetables, chicken and lamb