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

  1. Place the dressing ingredients in a food processor and blend until emulsified, adjusting the seasoning and pomegranate juice to taste if necessary.
  2. Bring the red wine vinegar to a simmer in a small saucepan, then remove from the heat
  3. and add the sliced red onions. Set aside to cool.
  4. 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.
  5. Sprinkle the quinoa onto a large platter, top with the tomato petals, pickled red onion, coriander, mint and chilli.
  6. Top with the trout and drizzle with any remaining dressing. Serve immediately.