Aubrie Pick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6 to 8

Lightly curing the trout in salt, sugar, and crushed spices firms the fish, and infuses it with flavor before its served with a bright and tangy lime juice dressing. Substitute the spring onions with thinly sliced red or white onions, rinsed in cold water to mellow their sharper bite.

How to Make It

Step 1    

Stir together sugar, 1/2 cup kosher salt, coriander, and black pepper in a small bowl. Spread about 1/4 cup sugar mixture on a plate in an even layer about the size of 1 trout fillet. Place 1 fillet, skin side down, on sugar mixture on plate; top with 1/2 cup chopped cilantro and 1/4 cup sugar mixture. Top with remaining fillet, flesh side down; sprinkle with remaining 1/2 cup sugar mixture and remaining 1/4 cup chopped cilantro. Wrap plate tightly with plastic wrap. Chill until fish is slightly firm, about 8 hours.

Step 2    

Unwrap fillets, and brush off sugar mixture and cilantro. Rinse fillets under cold water; pat dry with paper towels. Process 1/2 cup cucumber, about three-fourths of jalapeño, lime juice, and 1 tablespoon water in a blender until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Stir in remaining 1/2 teaspoon kosher salt. Chill until ready to serve.

Step 3    

Pour chilled cucumber-lime water on a rimmed serving platter. Thinly slice trout crosswise; discard skin. Arrange trout pieces on platter. Top with spring onion, avocado, remaining 1 1/2 cups cucumber, and remaining jalapeño. Sprinkle with flaky sea salt and cilantro leaves. Serve immediately with lime wedges and tostadas.

Make Ahead

Cured trout fillets can be individually wrapped in plastic wrap and chilled up to 3 days. Cucumber-lime water can be made up to 1 day in advance.

Suggested Pairing

Vibrant, minerally, dry Riesling: Smith-Madrone Napa Valley.

You May Like