Ingredients

Method

For the pomegranate dressing:
• 1⁄2 cup pomegranate juice
• 1⁄4 red onion, finely chopped
• 1 x 2 cm piece fresh ginger, grated
• 1⁄2 lime, zested and juiced
• Sea salt and freshly ground pepper, to taste
• 1 T olive oil
• 1⁄2 cup red wine vinegar
• 1 red onion, thinly sliced
• 4 tomatoes, cut into wedges
• 2 x 250 g Woolworths lightly smoked rainbow trout
• 100 g Woolworths red-and-white quinoa, cooked according to package instructions
• 1 T coriander, chopped
• 1 T mint, chopped
• 2 green chillies, sliced

Method

Ingredients

Place the dressing ingredients in a food processor and blend until emulsified, adjusting the seasoning and pomegranate juice to taste if necessary.

Bring the red wine vinegar to a simmer in a small saucepan, then remove from the heat
and add the sliced red onions. Set aside to cool.

Scrape out the tomato seeds and cores using a teaspoon. Using a sharp knife, thinly slice the trout. Pour half of the pomegranate dressing over the trout and toss to coat. Allow to stand for 5–10 minutes.

Sprinkle the quinoa onto a large platter, top with the tomato petals, pickled red onion, coriander, mint and chilli.

Top with the trout and drizzle with any remaining dressing. Serve immediately.

Discover more ceviche recipes here.