Belmira’s Trout Ceviche


2 servings


  • 450 g of BELMIRA WHITE TROUT fillet cut into cubes from 1 to 2 cm.
  • 1 red onion cut in julienne.
  • 1/2 red paprika in julienne.
  • 1/2 green paprika in julienne.
  • 1/2 Lt. of strained orange juice.
  • 1/2 Lt. of Tahiti lemon juice.
  • 1 spoonful of finely chopped cilantro.
  • Salt and pepper.


Salt pepper the cubes of fish to taste. Dip the cubes of fish for 1 hour with the juice of lemon, orange and chopped onion. Add cilantro and mix well leaving it to stand for an additional 10 minutes. Serve in a cup with lettuce and cooked corn kernels. If you wish, accompany it with soda crackers and a few spicy drops to your liking.

Belmira Trout Fillet,

fine herbs.


  • BELMIRA WHITE TRUCK fillet without skin.
  • 1 teaspoon finely chopped oregano.
  • 1 teaspoon finely chopped thyme.
  • 1 teaspoon of finely chopped tarragon.
  • 1 teaspoon finely chopped parsley
  • 1/4 glass of white wine
  • 4 tablespoons of olive oil.
  • Salt and pepper.


Cut portions of filet of BELMIRA WHITE TROUGH of 200 g and make sure to dry them well with absorbent paper. Season the portions to taste and arrange them in a baking dish. Mix the fine herbs and spread them over the fish in a crust form. Sauté fillets with olive oil and wine. Preheat the oven to 180 degrees and introduce the steaks for 8-10 minutes. Serve with a vegetable salad and white wine.