Trout Warm Ceviche with 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.

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