Ocean Trout Ceviche Tacos With Rough Guacamole
Preparation time is 25minutes
Cook time is 5minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
Rough guacamole
- 2 avocados (coarsely chopped)
- 2 cloves garlic (finely chopped)
- 60milliliter lime juice (to taste)
- 40milliliter olive oil
- 30milliliter Kikkoman naturally brewed soy sauce (regular, gluten free or less salt variants are fine)
- 600grams skinless ocean trout fillet, pin-boned, diced
- 1 red chilli, finely chopped
- 140milliliter lime juice
- 250grams white cabbage, shaved on a mandolin
- 4 radishes, thinly sliced on a mandolin
- 1 small spanish onion, thinly sliced
- 50milliliter extra virgin olive oil
- 3/4 cup coriander, coarsely chopped (plus extra sprigs to serve)
- 12 small corn tortillas
- mexican chilli sauce (to serve)
Method
Step 1 of 5
To make the rough guacamole, coarsely mash avocado in a bowl with a fork, add remaining ingredients, season to taste and refrigerate until required.
Step 2 of 5
Combine ocean trout, Kikkoman Soy Sauce, chilli and 100ml lime juice in a bowl, refrigerate to cure (10 minutes), then drain off most of the excess liquid and set aside.
Step 3 of 5
Meanwhile, combine cabbage, radish, onion, olive oil and remaining lime juice in a bowl, season to taste and toss to combine. Just before serving, toss through the coriander.
Step 4 of 5
Warm tortillas according to packet instructions; fill with ocean trout ceviche, cabbage slaw, rough guacamole and coriander sprigs.
Step 5 of 5
Serve with chilli sauce if desired.
You might also like
Your identity is kept private from the public