Speckled Trout Ceviche

6 trout ceviche

I love ceviche.  I especially love it with fresh caught speckled trout.  I have made this recipe with speckled trout, redfish, black drum, flounder, sheepshead, and mangrove snapper.  Ceviche is a raw preparation of fish, with the acid in the citrus juice “cooking” the fish, by denaturing the proteins.  I know some of you guys may be a bit squeamish about eating uncooked fish, however, this is a must try!

1 ceviche onion citrus jalapeno avocado

The fixin’s.

2 speckled trout fillets

Speckled trout fillets.

3 cubed trout

Cut the fillets into small 1/4 inch cubes.

4 trout marinade

Add the citrus juice.

5 trout ceviche

Add in the pico and avocado.

6 trout ceviche


7 speckled trout ceviche with chips

Add in the cilantro and serve with chips.

8 speckled trout ceviche tostada

Or make a tostada with spicy mayo.


5 trout fillets (about 1 pound of fillets)

½ medium red onion, chopped

1 ½ cups fresh squeezed citrus juice (lemon, lime, and orange)

2 roma tomatoes, seeded and chopped

2-3 jalapenos, seeded and chopped

1 large hass avocado, chopped

1 bunch cilantro, chopped

Salt and pepper


Chop the onion, tomatoes, and jalapenos.  Add 1 teaspoon salt, ½ teaspoon fresh cracked black pepper, and the juice of 1 lime, stir, cover, and refrigerate overnight.  Then, cube the speckled trout.  You are looking for about ¼” cubes.  Then, add the 1 ½ cups of citrus juice.  I use whatever I have laying around typically.  For this batch, I had one lemon, about 6 limes, and a couple oranges.  Any combination will do, but I like to add at least one orange for a bit of sweetness.  The citrus juice should cover the fish.  If it doesn’t, just squeeze another lime or two over it.  Cover the fish and refrigerate overnight.

The next day, drain the juice off the fish.  Then, mix in the onions, tomatoes, and jalapenos.  Chop the avocado and add it in, squeeze an extra lime over the top, and add salt and pepper to taste.  Lastly garnish with cilantro.

Serve with chips, or make a tostada.  I mixed together mayo and Whataburger’s Spicy Ketchup, and spread it over the tostada.  Then top it with the ceviche, cilantro, and sliced radishes.  Both were delicious!


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