The longer you leave the fish to marinate, the more the acid in the lime juice will cure it. To preserve the colour and fresh flavour of the ceviche, toss it just before serving. The crisp skins make the perfect base for this snack. You'll need to begin this recipe 3 days ahead.
- 500 gm piece ocean trout fillet, pin-boned, thinly sliced
- ½ Spanish onion, thinly sliced
- 30 ml pink grapefruit juice
- Juice of 2 limes
- 2 tsp light soy sauce
- To serve: coriander cress
Crisp fish skin
- 4 salmon or ocean trout skins (see note)
- 60 gm fine sea salt (¼ cup)
- For deep-frying: vegetable oil
- 1For crisp fish skin, scrape scales, meat and excess fat from skin with a large knife, then rinse skin thoroughly. Combine salt and 250ml water in a bowl, add skin and refrigerate to cure overnight. Drain, pat dry with a tea towel and stretch over wire racks that have been sprayed lightly with vegetable oil. Refrigerate until skin is very dry (2-3 days). Preheat oil in a large deep-sided saucepan to 180C. Cut skins into large pieces, lower into oil one piece at a time using tongs, and hold them there until they start frying (this will help keep their shape). Deep-fry until puffed and crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper and set aside.
- 2Combine trout, onion, juices and soy sauce in a bowl, toss to coat, transfer to a serving bowl, top with coriander cress and serve with fried fish skin to the side.
Note Salmon or ocean trout skins may need to be ordered from your fishmonger.
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