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Sea trout ceviche, tomatillo mojo, plantain fritter and lime dressing

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 4

By Anna Hansen
From Saturday Kitchen

Ingredients

For the tomatillo and yuzu mojo

  • 5 large tomatillos, roughly chopped
  • 1 small onion, roughly chopped
  • 8 garlic cloves
  • 1 green chilli, roughly chopped
  • small bunch coriander, roughly chopped
  • 2 tbsp yuzu
  • salt and freshly ground black pepper

For the plantain

  • vegetable oil, for deep-frying
  • 1 large ripe plantain, cut into four pieces on the diagonal
  • 1 green plantain, cut into thin rounds
  • pinch amchur powder

For the sea trout ceviche

  • 6 tbsp lime juice
  • 6 tbsp kalamansi lime (calamondin) juice
  • 6 tbsp mirin
  • 2 tsp dried lime powder
  • 350g/12oz trout, diced into 1cm/½in cubes

To serve

  • small bunch spring onions, thinly sliced
  • ½ pomegranate, seeds only
  • atsina cress, to garnish

Method

  1. Preheat the grill to its highest setting.

  2. To make the tomatillo and yuzu mojo, put the tomatillos, onion, garlic and chilli on a roasting tray and grill for about 5 minutes, or until charred. Leave to cool completely. Once cool, tip into a food processor with the coriander and yuzu and blend to a purée. Season with salt and pepper.

  3. To make the plantain, fill a deep, heavy-based saucepan half full of vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the ripe plantain for 2 minutes, or until golden-brown. Remove it from the fryer using a slotted spoon and leave to cool on a plate lined with kitchen paper. Press the centre of each fried plantain piece using the back of a spoon to make a boat shape.

  4. Place the green plantain slices into the hot oil and fry until crisp and brown. Set aside to drain on kitchen paper, then dust with the amchur powder and salt.

  5. To make the sea trout ceviche, mix all the ingredients together and leave to stand for 5 minutes. Top with a handful of the spring onions.

  6. To serve, smear a spoon of the tomatillo mojo on a small plate. Place the fried plantain boats on the tomatillo, then pile the sea trout ceviche on top. Scatter with the remaining spring onions, pomegranate seeds, plantain crisps and atsina cress. Serve immediately.

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