Sea trout ceviche, tomatillo mojo, plantain fritter and lime dressing

Preparation time
less than 30 mins

Cooking time
no cooking required

By Anna Hansen
From Saturday Kitchen


For the tomatillo and yuzu mojo

  • 5 large tomatillos, roughly chopped
  • 1 small onion, roughly chopped
  • 8 garlic cloves
  • 1 green chilli, roughly chopped
  • small bunch coriander, roughly chopped
  • 2 tbsp yuzu
  • salt and freshly ground black pepper

For the plantain

  • vegetable oil, for deep-frying
  • 1 large ripe plantain, cut into four pieces on the diagonal
  • 1 green plantain, cut into thin rounds
  • pinch amchur powder

For the sea trout ceviche

  • 6 tbsp lime juice
  • 6 tbsp kalamansi lime (calamondin) juice
  • 6 tbsp mirin
  • 2 tsp dried lime powder
  • 350g/12oz trout, diced into 1cm/½in cubes

To serve

  • small bunch spring onions, thinly sliced
  • ½ pomegranate, seeds only
  • atsina cress, to garnish
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