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Bolivian trout ceviche

Name: Bolivian trout ceviche
Total time: 25 min
Yield: 4
Ingredients: 500 g White fish fillet; 8 Lime; 1 Red onion; 1 Aji amarillo (yellow chili); 1 bunch Fresh cilantro; 100 g Corn; 1 pincée Salt

Preparation time: 25 min
Servings: 4

Ingredients

White fish fillet — to buy500 g
Lime — to buy8
Red onion — to buy1
Aji amarillo (yellow chili) — to buy1
Fresh cilantro — to buy1 bunch
Corn — to buy100 g
Salt — to buy1 pincée

Preparation

Cut the very fresh trout into small even cubes, keep chilled.
Mix the lime juice with the finely sliced red onion, let it marinate 5 min to soften.
Add the fish to the marinade, cover and let it "cook" in the lime 15 min in the fridge until the flesh turns opaque.
Stir in the finely chopped yellow chili, chopped cilantro and salt.
Add the cooked corn and adjust the seasoning.
Serve very cold in small bowls, with grilled corn on the side.