ONIMA recipes

Speckled Trout Ceviche

Name: Speckled Trout Ceviche
Total time: 45 min
Yield: Serves 4
Ingredients: 1 lb fresh fish (firm and mild, such as speckled trout); 1/2 red onion; 1 handful cherry tomatoes; 2 tbsp Panola Spicy Sweet Jalapeño Peppers; 1 avocado, diced; Cilantro, roughly chopped; 2 tbsp Lemon Ginger Jerk Hot Sauce; Salt and pepper to taste; 2 lemons, juiced; 2 limes, juiced; 1 blood orange, juiced; 1 radish, thinly sliced; Pickled okra, thinly sliced; 3 tbsp olive oil

By Tyler Mains

Thinly sliced speckled trout with citrus, avocado, jalapeños and Lemon Ginger Jerk, finished with radish and pickled okra.

Yield: Serves 4
Active Time: 15 minutes
Total Time: 45 minutes
Difficulty: Easy

Ingredients

1 lb fresh fish (firm and mild, such as speckled trout)
1/2 red onion
1 handful cherry tomatoes
2 tbsp Panola Spicy Sweet Jalapeño Peppers
1 avocado, diced
Cilantro, roughly chopped
2 tbsp Lemon Ginger Jerk Hot Sauce
Salt and pepper to taste
2 lemons, juiced
2 limes, juiced
1 blood orange, juiced
1 radish, thinly sliced
Pickled okra, thinly sliced
3 tbsp olive oil

Step by step

Prepare the Fish

Thinly slice the fish and set aside.
Chop Vegetables

Rough chop the onion, tomatoes, and cilantro. Combine in a bowl.
Mix Citrus and Marinade

Juice all citrus and whisk together with olive oil and 2 tbsp of ONIMA Lemon Ginger Jerk Hot Sauce. Pour the marinade over the fish and combine with the onion-tomato mixture.
Add Avocado and Peppers

Add diced avocado and a few spoons of Panola Spicy Sweet Jalapeño Peppers to the fish mixture.
Season and Marinate

Stir the ceviche thoroughly and season to taste with salt and pepper. Marinate the fish in the citrus mixture for 30-60 minutes in the refrigerator.
Garnish and Serve

Scoop the ceviche into a serving bowl. Garnish with thinly sliced radishes and pickled okra slices. Serve with crackers or crunchy bread.

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Ingredients	Preparation flow
1 lb fresh fish (firm and mild, such as speckled trout)	Thinly slice the fish and set aside.	Whisk citrus juices with olive oil and Lemon Ginger Jerk. Pour over fish and combine with the chopped vegetables.	Fold in diced avocado and the spicy sweet jalapeño peppers.	Season, stir well and marinate in the refrigerator for 30–60 minutes.	Spoon into a serving bowl; garnish with radish and pickled okra. Serve with crackers or crunchy bread.
1/2 red onion	Roughly chop onion, tomatoes and cilantro; combine in a bowl.
1 handful cherry tomatoes
Cilantro, roughly chopped
2 tbsp Lemon Ginger Jerk Hot Sauce
2 lemons, juiced
2 limes, juiced
1 blood orange, juiced
3 tbsp olive oil
2 tbsp Panola Spicy Sweet Jalapeño Peppers
1 avocado, diced
Salt and pepper to taste
1 radish, thinly sliced
Pickled okra, thinly sliced
Crackers or crunchy bread to serve