Trout ceviche with pomegranate dressing
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Prep Time: | 30 minutes |
Ingredients
- 2 green chillies, sliced
- 1 tbsp mint, chopped
- 1 tbsp coriander, chopped
- 100 g woolworths red and white quinoa, cooked according to package instructions
- 2 x 250 g woolworths lightly smoked rainbow trout
- 4 tomatoes, cut into wedges
- 1 red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1 tbsp olive oil
- sea salt and freshly ground pepper, to taste
- 1/2 lime, zested and juiced
- 1 x 2 cm piece fresh ginger, grated
- 1/4 red onion, finely chopped
- 1/2 cup pomegranate juice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the dressing ingredients in a food processor and blend until emulsified, adjusting the seasoning and pomegranate juice to taste if necessary.
- Bring the red wine vinegar to a simmer in a small saucepan, then remove from the heat
- and add the sliced red onions. Set aside to cool.
- Scrape out the tomato seeds and cores using a teaspoon. Using a sharp knife, thinly slice the trout. Pour half of the pomegranate dressing over the trout and toss to coat. Allow to stand for 5–10 minutes.
- Sprinkle the quinoa onto a large platter, top with the tomato petals, pickled red onion, coriander, mint and chilli.
- Top with the trout and drizzle with any remaining dressing. Serve immediately.
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