Sea Trout Ceviche

Well, we have managed to finally move up to Newport, Rhode Island. It has been a long week, but I am happy to say that we have managed to fully unpack and are finally getting around to the relaxation phase.

This was a quick one we whipped up during the week, which didn't require a lot of prep space, and no cooking at all. Ceviche is wonderful, and generally refers to marinating raw fish in some sort of acidic marinade (in this case, lime juice and spices). The acid "cooks" the fish if you leave it in there for a bit. This has a bit of an Indian twist to it, and comes from Atul Kochhar. It was delicious and simple.

400 g sea trout fillet, skinned
juice of 3 limes (or 3 tablespoons coconut vinegar)
½ tablespoon coconut oil or sunflower oil
1 small onion, finely sliced
1 small red chile, deseeded and finely sliced ~
1 small green chile, deseeded and finely sliced
½ teaspoon cumin seeds, toasted in a dry frying pan and then ground to a powder
1 small pinch garam masala
1 small green mango, peeled, stoned and cut into thin strips
½ teaspoon palm sugar
1 tablespoon cilantro, finely chopped
sea salt

Remove any bones from the fish and then slice it across the grain into strips 1 cm thick. Put them in a ceramic, glass or plastic container (don't use metal, which will taint the flavor). Mix the lime juice, oil, onion, chillies, cumin, garam masala, mango, palm sugar and a pinch of salt together. Mix carefully with the fish. Leave to marinate in the fridge for at least 1 hour (but no more than 10 hours). The fish will 'cook' in the marinade and turn opaque.

Correct the seasoning to taste and stir in the chopped cilantro. Serve in chilled small, deep bowls with some of the marinating juices.