Ceviche de Trucha

Step 1

Place the trout fillet on a cutting board with the flesh side facing up. Using a sharp knife, slice the fillet into pieces about the size of dice—roughly 0.5 inches on each side. Work slowly so you do not accidentally smash the delicate flesh.

Step 2

Cut 4 limes in half and squeeze all their juice into a small bowl using your hands or a citrus juicer. Push down firmly to extract every drop—you should have about 1 cup of juice. Pour the lime juice over the fish pieces in a separate bowl.

Step 3

Slice the red onion lengthwise from root to tip into thin half-moon shapes, about 1/8-inch thick, keeping the layers intact. Add the onion slices to the bowl with the fish and lime juice.

Step 4

Finely chop the cilantro leaves until the pieces are smaller than a grain of rice—pencil-tip-sized dots. Remove the stem and seeds from the ají amarillo by slicing it in half lengthwise, scraping out the seeds with a small spoon, then mincing the flesh into pieces the size of lentils.

Step 5

Sprinkle the 0.5 teaspoon of salt over the fish, onion, and lime juice. Stir gently with a wooden spoon for 30 seconds, moving the fish pieces around so they all contact the lime juice evenly.

Step 6

Let the ceviche rest at room temperature for 7 minutes. The fish should turn from translucent to opaque white as the acid cooks it. Do not refrigerate—the cold will slow the cooking process.

Step 7

Add the chopped cilantro and minced ají amarillo to the bowl. Stir gently once more, tasting a small piece of fish—it should taste tender and cooked through, with a bright citrus bite.

Step 8

Divide the ceviche and its juice evenly between two serving bowls or small plates. Serve immediately while the flavors are brightest and the texture is crisp.