Trout Seviche
From Trout Cookbook (Canada, UK), by A.D. Livingston.
www.ochef.com/r222.htm

This dish, perhaps of Polynesian origin, is quite popular in Latin America as an appetizer or first course. Some people prefer seviche with lean white-fleshed fish, such as red snapper. Others prefer a fatty fish, such as Spanish mackerel. Small trout are halfway in between, and will please everybody.

Although seviche is usually served as an appetizer, I find it to be an excellent light lunch on a hot summer day, served with plenty of crackers or bread thins.

Ingredients:

1 pound fillets of small trout
juice of 6 limes or lemons
2 fresh tomatoes, peeled and chopped
1 medium onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
2 jalapeño peppers, seeded and minced
1/4 cup olive oil
1 Tbsp red wine vinegar
1/4 cup chopped fresh parsley (optional)
salt

Instructions:

Wash the fillets, then place them in a deep nonmetallic bowl. Cover them with lime juice, stirring to coat well, and marinate in the refrigerator for at least 6 hours. Mix all the other ingredients in a small bowl, then drain the juice off the fish. Then pour the sauce over the fillets, toss, and serve cold with crackers.