What are the main ingredients in Mexican Ceviche Plate?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Mexican Ceviche Plate?

Calories: 496, Carbs: 44 grams, Fat: grams, Protein: 33.4 grams, Sugar: 10.6 grams, Salt: 394 grams

How do I prepare Mexican Ceviche Plate?

TOASTY SEEDS: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. IN A PICKLE: In a bowl, add the rice wine vinegar, 20ml of a sweetener of choice and 20ml of water. Mix until the sweetener has fully dissolved. Add the diced cucumber and radish rounds, and toss until fully coated. Set aside to pickle. SWEET AND SPICY: In a bowl, mix the orange juice, the lime juice, ½ the chopped chilli and some seasoning. Pat the trout dry with some paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes. Add to the bowl with the citrus dressing and toss until coated. Cover and set aside to cure for at least 15 minutes. CRISPY ROTIS: Return the pan to a medium-high heat with enough oil to cover the base. Once hot, shallow fry the roti quarters for 10-20 seconds per side. Drain on paper towel. Drain and reserve the pickling liquid from the radish and cucumber. Toss the pickled veg through the cured trout. CORN SALSA: In a bowl, toss the drained corn, the sliced spring onions, ½ the chopped coriander, the remaining chillies and the drained pickling liquid. SOPHISTICATED FEAST!: Smear the guacamole and top with the ceviche and pickled veg, and drizzle over some dressing. Serve with the corn salsa. Sprinkle over the remaining coriander and the toasted sesame seeds, and get dipping with the crispy roti triangles. As simple as that!

What should be prepared from my kitchen to make Mexican Ceviche Plate?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Mexican Ceviche Plate

Name: Mexican Ceviche Plate
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Dive into our zingy trout ceviche, pickled veg and creamy guac with crispy homemade nachos. Sprinkled with toasted sesame seeds, fresh coriander and chilli. Sided with a corn and spring onion salsa – you’re on your way to flavour town!

Mexican Ceviche Plate

with guacamole & toasted sesame seeds

Hands on Time: 15 - 35 minutes

Overall Time: 20 - 40 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Cocktail Rotis
Corn
Cucumber
Fish
Fresh Chillies
Fresh Coriander
Guacamole
Lime Juice
Orange Juice
Radish
Rainbow Trout Fillet
Rainbow Trout Fillets
Rice Wine Vinegar
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

IN A PICKLE
In a bowl, add the rice wine vinegar, 10ml of a sweetener of choice and 10ml of water. Mix until the sweetener has fully dissolved. Add the diced cucumber and radish rounds, and toss until fully coated. Set aside to pickle.
SWEET AND SPICY
In a bowl, mix the orange juice, the lime juice, ½ the chopped chilli and some seasoning. Pat the trout dry with some paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes. Add to the bowl with the citrus dressing and toss until coated. Cover and set aside to cure for at least 15 minutes.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
CRISPY ROTIS
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, shallow fry the roti quarters for 10-20 seconds per side. Drain on paper towel. Drain and reserve the pickling liquid from the radish and cucumber. Toss the pickled veg through the cured trout.
CORN SALSA
In a bowl, toss the drained corn, the sliced spring onions, ½ the chopped coriander, the remaining chillies and the drained pickling liquid.
SOPHISTICATED FEAST!
Smear the guacamole and top with the ceviche and pickled veg, and drizzle over some dressing. Serve with the corn salsa. Sprinkle over the remaining coriander and the toasted sesame seeds, and get dipping with the crispy roti triangles. As simple as that!

Rice Wine Vinegar - 20ml
Cucumber - 50g
Radish - 20g
Orange Juice - 30ml
Lime Juice - 15ml
Fresh Chillies - 1
Rainbow Trout Fillet - 1
Black Sesame Seeds - 5ml
Cocktail Rotis - 2
Corn - 50g
Spring Onion - 1
Fresh Coriander - 4g
Guacamole - 40g

Download the Recipe

Serves 2

IN A PICKLE
In a bowl, add the rice wine vinegar, 20ml of a sweetener of choice and 20ml of water. Mix until the sweetener has fully dissolved. Add the diced cucumber and radish rounds, and toss until fully coated. Set aside to pickle.
SWEET AND SPICY
In a bowl, mix the orange juice, the lime juice, ½ the chopped chilli and some seasoning. Pat the trout dry with some paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes. Add to the bowl with the citrus dressing and toss until coated. Cover and set aside to cure for at least 15 minutes.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
CRISPY ROTIS
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, shallow fry the roti quarters for 10-20 seconds per side. Drain on paper towel. Drain and reserve the pickling liquid from the radish and cucumber. Toss the pickled veg through the cured trout.
CORN SALSA
In a bowl, toss the drained corn, the sliced spring onions, ½ the chopped coriander, the remaining chillies and the drained pickling liquid.
SOPHISTICATED FEAST!
Smear the guacamole and top with the ceviche and pickled veg, and drizzle over some dressing. Serve with the corn salsa. Sprinkle over the remaining coriander and the toasted sesame seeds, and get dipping with the crispy roti triangles. As simple as that!

Rice Wine Vinegar - 40ml
Cucumber - 100g
Radish - 40g
Orange Juice - 60ml
Lime Juice - 30ml
Fresh Chillies - 2
Rainbow Trout Fillets - 2
Black Sesame Seeds - 10ml
Cocktail Rotis - 4
Corn - 100g
Spring Onions - 2
Fresh Coriander - 8g
Guacamole - 80g

Download the Recipe

Serves 3

IN A PICKLE
In a bowl, add the rice wine vinegar, 30ml of a sweetener of choice and 30ml of water. Mix until the sweetener has fully dissolved. Add the diced cucumber and radish rounds, and toss until fully coated. Set aside to pickle.
SWEET AND SPICY
In a bowl, mix the orange juice, the lime juice, ½ the chopped chilli and some seasoning. Pat the trout dry with some paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes. Add to the bowl with the citrus dressing and toss until coated. Cover and set aside to cure for at least 15 minutes.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
CRISPY ROTIS
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, shallow fry the roti quarters for 10-20 seconds per side. Drain on paper towel. Drain and reserve the pickling liquid from the radish and cucumber. Toss the pickled veg through the cured trout.
CORN SALSA
In a bowl, toss the drained corn, the sliced spring onions, ½ the chopped coriander, the remaining chillies and the drained pickling liquid.
SOPHISTICATED FEAST!
Smear the guacamole and top with the ceviche and pickled veg, and drizzle over some dressing. Serve with the corn salsa. Sprinkle over the remaining coriander and the toasted sesame seeds, and get dipping with the crispy roti triangles. As simple as that!

Rice Wine Vinegar - 60ml
Cucumber - 150g
Radish - 60g
Orange Juice - 90ml
Lime Juice - 45ml
Fresh Chillies - 3
Rainbow Trout Fillets - 3
Black Sesame Seeds - 15ml
Cocktail Rotis - 6
Corn - 150g
Spring Onions - 3
Fresh Coriander - 12g
Guacamole - 120g

Download the Recipe

Serves 4

IN A PICKLE
In a bowl, add the rice wine vinegar, 40ml of a sweetener of choice and 40ml of water. Mix until the sweetener has fully dissolved. Add the diced cucumber and radish rounds, and toss until fully coated. Set aside to pickle.
SWEET AND SPICY
In a bowl, mix the orange juice, the lime juice, ½ the chopped chilli and some seasoning. Pat the trout dry with some paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes. Add to the bowl with the citrus dressing and toss until coated. Cover and set aside to cure for at least 15 minutes.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
CRISPY ROTIS
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, shallow fry the roti quarters for 10-20 seconds per side. Drain on paper towel. Drain and reserve the pickling liquid from the radish and cucumber. Toss the pickled veg through the cured trout.
CORN SALSA
In a bowl, toss the drained corn, the sliced spring onions, ½ the chopped coriander, the remaining chillies and the drained pickling liquid.
SOPHISTICATED FEAST!
Smear the guacamole and top with the ceviche and pickled veg, and drizzle over some dressing. Serve with the corn salsa. Sprinkle over the remaining coriander and the toasted sesame seeds, and get dipping with the crispy roti triangles. As simple as that!