Bibury Trout Ceviche

Name: How to cook Bibury Trout Ceviche - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Laura

Bibury Trout Ceviche

William Morris described Bibury as, ‘The most beautiful village in England’ and it has been named as one of the prettiest villages in the world. The cottages along Arlington Row on Awkward Hill are believed to have been built around 1380 as a monastic wool store and later converted into weavers' cottages in the 17th century. They are so well loved an intricate image of them can be found on the front inside cover in UK passports.

Ingredient

Food ration :

1 serving

Cooking time :

None

trout fillet

1/2

red grapefruit, peeled and flesh cut into cubes

shallot, peeled, finely chopped

1/2

red chilli, deseeded, finely chopped

1 tbsp

gin

1 tbsp

dill, finely chopped

1 tbsp

coriander, finely chopped

1 tbsp

yuzu or lime juice

1/2

lime, zested

1/2 tbsp

olive oil

5 cm

piece cucumber, peeled and cubed

1 tbsp

caviar (optional)

Cooking instructions

* Step 1

I like to add a little salt to the fish to draw out the moisture. This process helps to firm up and remove water from the fish, resulting a better texture and enhanced flavour. For a quick cure, salt the fish and leave in the fridge for 30 minutes.

* Step 2

Place the grapefruit, shallot, chilli, gin and herbs into a bowl and mix well. Whisk the yuzu juice, sugar, lime zest and oil and season well with the sea salt, white pepper. Taste and add more seasoning if desired. Set aside. Skin the trout fillet and pin bone. Dice into 1 cm (½ inch) squares.

* Step 3

To serve, add the trout and the cucumber to the dressing and mix well. Cover and leave the fish to cure for 10 minutes. Serve topped with the caviar and a gin and tonic with a slice of grapefruit and lime on the side. Serve with a G&T with a slice and ice.