Trout Ceviche with Avocado Cream (Seared, Not Raw)

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A Colombian-style trout ceviche in which the fish is marinated in lime and then seared, not left raw. It is layered over avocado mashed with cream and mayonnaise, with red onion cut into slivers, sweet corn and cilantro. Cooking the trout sidesteps the parasite risk of raw freshwater fish. Serves four.

Prep Time15

Cook Time10

Marinating25

Total Time50

Course: Main Course

Cuisine: Colombian

Keyword: trout ceviche

Servings:

Calories: 841kcal

Author: Angela Giraldo

Ingredients

1 kg trout about 2¼ lb; one large fish or two small ones
2 ripe avocados
50 g mayonnaise about 3½ tablespoons
50 g heavy cream crema de leche; about 3½ tablespoons
2 limes, juiced limes, not lemons
1 red onion, cut into thin slivers
Fresh cilantro, to taste the leaf, not the seed
Salt
200 g corn kernels (maicitos) about 1 cup; canned or cooked sweet corn, drained

Instructions

Wash the trout. Remove the head, fins, tail and skin.
Take out the bones. Run your fingers slowly along the fillet: you will feel the pin bones before you see them. Pull each one out with tweezers, in the direction it points, so the flesh does not tear.
Squeeze the lime juice over the trout and leave it to stand for 20 to 30 minutes.
Halve the avocados, remove the stone and the skin, and mash the flesh with a fork to a purée.
Add the mayonnaise, the cream and a little salt to the avocado and stir until smooth.
Cut the onion into thin slivers and set aside.
Put the trout on a hot griddle or heavy pan, salt it, and cook over medium heat on both sides until it is opaque all the way through and flakes when pressed.
To assemble, spread the avocado cream over the base of the plate or glass, then the onion slivers, then the trout, then the corn, and the cilantro last.
Serve with patacones, crisp fried slices of green plantain, on the side.

Notes

This is a cooked ceviche, which is deliberate. Trout is a freshwater fish, and freshwater fish carry a parasite risk that lime juice does not remove, the acid firms the flesh and turns it opaque, but it does not make raw fish safe. If you do want to serve trout raw, the FDA Food Code calls for freezing it first at -4°F (-20°C) or below for seven days, or at -31°F (-35°C) until solid and then held for fifteen hours. Searing it, as here, avoids the question entirely.

Nutrition