Preparation time : 45 minutes
Marinating time : 2 hours
For 8 guests
– 500 g of large pink trout filets from ‘Les Grottes’ fish farm in Les-Planches-près-Arbois, France
– 2 organic limes
– A soupspoon of pink berries
– A fresh root of ginger
– A small bunch of freshly picked aromatic garden herbs (dill, leaf parsley, chive, etc)
– A pinch of salt
– A sprinkle of freshly ground pepper
– 5 soup spoons of olive oil
– Red salt from Hawaii.
CEVICHE DE TRUITE (TROUT CEVICHE) DES PLANCHES WITH LIME, GINGER, GARDEN HERBS, AND RED SALT FROm HAWAII.
Remove the bones from the filets, remove the skin with a sharp and flexible fish knife. Cut the filet into small cubes and store in the fridge. Cut the peel (zest) from 1 lime with the least possible white flesh, then poach the zest in a small amount of cold water to remove bitterness, and drain them when the water starts to simmer. Peel the rest of the lime (remove all the white flesh) and remove the segments without the inner skin. Dice the segments. Gouge 3 to 9 grooves in the second lime with a zest knife, then cut in thin slices, store in a cool place. Chop you garden herbs without the stems and put a small amount to the side for sprinkling when serving. Peel and grate the ginger. Prepare the marinade with the diced lime, add the zest, ginger, pink berries, herbs, and the olive oil. Add a pinch of salt and pepper. Add the trout cubes and mix gently. Cover with cling-film and store in the fridge for 2 hours. The trout will ‘cook’ in the marinade as a result of the ginger and the lime; and the herbs will develop the taste. Serve the Ceviche in the centre of a plate, sprinkle with the herbs, add 1 or 2 slices of lemon, a few drops of olive oil, and surround with a sprinkle of red salt. Eat immediately when served.
Recipe developed by the Head Chef at the Arc-et-Senans Royal Saltworks – Grande rue, 25 610 Arc-et-Senans