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Trout Warm Ceviche with Saladitas

Trout Warm Ceviche with Saladitas


1 tablespoon Diced celery
1 tablespoon Diced onion
1 cloves Garlic
1/2 cup Lime juice
1 teaspoon Pickled jalapeño
1/2 tablespoon Salt
1 lb Trout
1 tablespoon Red onion
2 tablespoon Cilantro
1 teaspoon Olive oil
3 tablespoon Diced mango
6 oz Saladitas


  • 1
    In a blender, process the celery, onion, garlic, pickled jalapeño, lime juice and salt until smooth. Pass through a sieve and refrigerate.
  • 2
    Cut the fish in large cubes and season with salt and pepper. In a hot cast iron pan, sear the fish on all sides until golden brown.
  • 3
    In a small saucepot, heat gently the lime juice mixture gently for about 5 minutes and mix with the seared fish.
  • 4
    Garnish with chopped cilantro, sliced red onion and diced mango.
  • 5
    Serve the ceviche immediately with Saladitas crackers.