Angler Recipe: Rainbow trout ceviche
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Rainbow trout ceviche
Eddie V.: Delicious rainbow trout ceviche with some rainbows I recently caught at Woods Canyon Lake.
A refreshing snack during these hot summer days. I have no problem sharing the recipe:
To make it easier to get the most meat from the fish, I broiled the 3 trout with lemon and butter and flaked away the meat from the bones, keeping some of the skin for more flavor.
- Dice up 1 large cucumber, 2 medium sized tomatoes, half of a large white onion, 1 large jalapeno (take out seeds and most of the veins), finely chop a big handful of cilantro.
- Mix together, add the fish and Clamato. (I like mine a little on the juicy side so almost all of the smaller bottle of Clamato works, but add to your own liking.)
- Season with salt, pepper and garlic powder, again to your own liking.
- Add 1 diced avocado.
- A few shakes of Tapatio, stir all together and chill in refrigerator for at least an hour, then enjoy! Corn chips or crackers on the side, as well!