Trout Ceviche

• 2 whole Trout, Filleted And Skinned
• 1/4 cups Lime Juice
• 1/4 cups Cilantro, Roughly Chopped
• 1 whole Red Pepper, Small Chop
• 1/4 cups Red Onion, Minced
• 18 teaspoons Cayenne, Or To Taste
• Salt And Pepper, to taste

1. I always use fresh trout from a local aquaculture farm.
2. Also, you can add whatever fresh veggies you happen to have on hand.
3. Cucumbers, green onions, or even fruit would go really well in this.
4. I like to eat ceviche with crackers or some toasty bread, but you could also eat on a salad.
5. 1.
6. Chunk fish into small bite-sized pieces.
7. 2.
8. Combine everything into a non-reactive bowl.
9. 3.
10. Put in the lower part of your fridge for at least 1 hour.
11. You can make this a day in advance if you need to.
12. 4.
13. Eat!

trout, lime juice, cilantro, red pepper, red onion, cayenne, salt

Taken from tastykitchen.com/recipes/main-courses/trout-ceviche/ (may not work)