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
Mexican Ceviche Plate
with guacamole & toasted sesame seeds
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mexican Ceviche Plate?
The preparation time for Mexican Ceviche Plate with guacamole & toasted sesame seeds is between 15 and 35 minutes.
What is the total time required to make Mexican Ceviche Plate with guacamole & toasted sesame seeds?
The total time required to make Mexican Ceviche Plate with guacamole & toasted sesame seeds is between 20 and 40 minutes.
How many servings does Mexican Ceviche Plate provide?
4 servings
What are the main ingredients in Mexican Ceviche Plate?
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
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?
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
How many calories does Mexican Ceviche Plate have?
496 calories
How much fat content does Mexican Ceviche Plate have?
grams
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