Ceviche de Trucha

Method

Cut the trout fillets into bite-sized cubes of roughly 2 centimetres and place in a glass or ceramic bowl. Pour the fresh lime juice over the fish, ensuring all pieces are fully submerged, then cover and refrigerate for 25-30 minutes until the fish becomes opaque and firm, indicating the acid has cured it. In a separate small bowl, combine the sliced red onion with a pinch of salt and set aside for 5 minutes to soften. Once the fish is cured, gently fold in the onion, coriander, chilli, corn, and avocado, then season with sea salt and black pepper to taste. Drizzle with olive oil and gently combine, being careful not to break up the delicate fish and avocado. Serve immediately in chilled bowls as a refreshing mountain dish.