Trout Ceviche

Wild Mull Sea Trout & Shiso Ceviche

Food Main Courses Starters
Carla Lamont, Ninth Wave, Isle of Mull
2 Servings
230g sea trout fillets, skinned, boned and diced into 1cm cubes
Small handful rocket, washed
20g mouli, diced
1 small shallot, peeled and finely chopped
8 shiso leaves (or mix of mint and basil), finely chopped
1 sprig dill, chopped
1 kabosu (or lime), zest
2 kabosu (or limes), juiced
15g palm sugar, finely grated
Handful dry flaked sea lettuce
1 radish, sliced
80ml rapeseed oil
Handful shiso and land cress
  1. To make the marinade, place all ingredients except trout and rocket in a non-metal bowl and whisk well until the sugar is dissolved

  2. Taste and season if desired
  3. Add trout and mix well into the marinade. Leave to rest for 10 minutes, covered, in the fridge
  4. Mix in the mouli and drain off excess marinade
  5. To serve, place rocket leaves in a martini glass or bowl and place trout mix on top. Garnish with shiso, radish, land cress and kabosu wedges