Trout Ceviche with Gooseberries
Appetizers • Author's
Description
Trout Ceviche with Gooseberries
Ingredients
- Fillet of Sturgeon 15 oz
- Gooseberry 5 oz
- Spanish onions 0 oz
- Olive Oil 0 fl oz
- Lime Juice 0 fl oz
- Honey 0 oz
- Ground Black Pepper to taste
- Salt to taste
- Tarragon to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Cut the trout into cubes about 2 cm on each side.
Step 3
Slice the red onion into long wedges.
Step 4
Blend the gooseberries into a puree.
Step 5
Pour the gooseberry puree over the fish.
Step 6
Add lime juice, honey, olive oil, and onion.
Step 7
Season the ceviche with salt and pepper to taste.
Step 8
Serve the ceviche garnished with tarragon leaves.
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