Trout ceviche with lime blinis

Step 1 of 8:

 

For the marinade, destem, deseed, and dice the chili. Peel and thinly slice the onion. Mix everything with the juice of 2 limes.

Step 2 of 8:

 

Fillet the trout, remove the bones, and separate the fillet from the skin. Cut the fish fillets into small cubes. Mix with the marinade and marinate covered in the refrigerator for at least 30 minutes. Then drain the marinade.

Step 3 of 8:

 

Peel the mango, cut the flesh from the pit, and dice it. Clean, wash, peel, and dice the celery. Wash the tomatoes, remove the cores and seeds, and dice them. Wash the cilantro, spin dry, and chop finely.

Step 4 of 8:

 

Combine the marinated fish with the prepared ingredients, olive oil, and half of the remaining lime juice. Season with salt and pepper.

Step 5 of 8:

 

Mix flour and buckwheat flour with baking powder and 1 pinch each of salt and sugar. Whisk together 3 tbsp water, egg, and sour cream, then stir into the flour mixture. Finally, stir in the lime zest and let the batter rest for about 20 minutes.

Step 6 of 8:

 

Heat ½ tbsp sunflower oil in a non-stick pan. Add 6 portions of batter by the tablespoonful to the pan, cook for about 2 minutes per side over medium heat until golden brown, and remove. Bake the remaining batter into blinis, adding more oil as needed.

Step 7 of 8:

 

Stir together yogurt, curry, and remaining lime juice.

Step 8 of 8:

 

Arrange the ceviche on plates using a dessert ring. Place blinis and curry yogurt alongside and serve.

Tip:

 

Instead of trout fillets, you can also use fillets of zander or sea bream. If you don't want to use raw fish, you can use smoked trout fillets.