Trout ceviche with crispy skin & tortilla crisps

by Tom Hunt

Fresh, punchy ceviche from ‘eco chef’ Tom Hunt

Ceviche is Peru’s national dish. Peruvian fishmongers make ceviche in big jars as a way of preserving fresh fish at the end of the day, giving it new life. It tastes so fresh, punchy and full of flavour. 

Rainbow trout is the most widely farmed fish in the UK and is available at most fishmongers all year around, it is a good choice of fish as the farming methods have a relatively low impact on the local eco-systems.


200g fresh trout fillets
2 limes, juiced
3 sprigs of coriander
2 fresh or stale tortillas, cut into triangles

For the spring onions:
3 spring onions
A dash of extra virgin olive oil
½ chilli
½ lime


Wash the spring onions, trim the root and very tops if they’re dry, then slice them finely. Dress with a dash of olive oil, finely chop the chilli and squeeze the lime juice on top.

Remove the trout skin and keep to one side. Ask your fishmonger to do this if you like. Dice the trout into 1cm pieces removing any bones and put into a bowl.

Add all the spring onions and the zest of one of the limes and juice of both. Leave for 20 mins to allow the lime juice to marinate the fish and ‘cook’.

To make the crispy fish skin and tortilla crisps, shallow fry in a hot frying pan or wok for 1 min on either side until they have colour. Remove from the frying pan and allow to cool on a kitchen towel.

Serve the ceviche in a bowl or glass with the crispy skin and tortilla crisps. You can keep the ceviche in a jar for up to 4 days in the fridge.

ALTERNATIVES: Mix the spring onion salad with a tin of mixed beans for a more substantial dish. Or, if you have any leftover ceviche, then make it into a fish pie by mixing it with a spoon or so of creme fraiche and putting into an earthenware dish and topping with mashed potatoes. Bake in a preheated oven at 180C for 30 mins until hot right through.

Recipe: Tom Hunt from his cookbook, The Natural Cook
Image: Laura Edwards