Trout ceviche with lime blinis

Step 1 of 8:

 

For the marinade, remove the stalks and seeds from the chili and dice it. Peel the onion and cut it into fine strips. 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 leave to marinate covered in the fridge for at least 30 minutes. Then drain off the marinade.

Step 3 of 8:

 

Peel the mango, cut the flesh away from the stone, and dice it finely. Trim, wash, peel, and dice the celery finely. Wash the tomatoes, remove the stalks and seeds, and dice them finely. Wash the coriander, spin dry, and chop finely.

Step 4 of 8:

 

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

Step 5 of 8:

 

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

Step 6 of 8:

 

Heat ½ tbsp. sunflower oil in a non-stick Frying Pan. Spoon 6 portions of batter into the Frying Pan, cook over medium heat for about 2 minutes on each side until golden brown, and remove. Cook the remaining batter into blinis, adding the remaining oil as needed.

Step 7 of 8:

 

Stir together the yogurt, curry, and the remaining lime juice.

Step 8 of 8:

 

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

Tipp:

 

Instead of trout fillets, you can also use pike-perch or sea bream fillets. If you do not want to use raw fish, you can use smoked trout fillets instead.