Blueberry Ceviche style King Trout By Candyce Bouffe

 

Packed with antioxidants and rich in omega-3, Vitamin B and protein. this is a perfect Spring dish in South Africa. Plus, it’s sustainable and an environmentally responsible choice.  The King trout is harvested (as of 2020) around Spring, and blueberries are in season – can’t get much fresher than this!

 

INGREDIENTS:

  • 1x King Trout Fillet, sliced in sashimi and nigiri style.
  • Microgreens, for serving

 

~ BLUEBERRY VINAIGRETTE ~

  • 100g-150g Blueberries, halved
  • 2 Spring onions, chopped
  • 2 Tbs Raw Local honey (*little more if you want a bit more sweetness)
  • 1/4 Cup Rice Vinegar
  • 2 Limes, zested and juice
  • 1 Orange, just the juice
  • 1 Tbs garlic, grated finely
  • 1 Garlic cloved, finely grated
  • Dash of soy sauce

 

  1. *Mix up in a jar (so you can keep any leftovers sealed in the fridge). Allow to sit for a bit and then pour over trout.

 

Additional Notes:
  • This Ceviche-style works best with fresh (not previously frozen) trout or salmon
  • You could try this with lightly smoked trout fillet if you can’t get your hands on fresh king trout, or fresh salmon.
  • The blueberry vinaigrette is also lovely condiment for a cooked trout fillet and salad.