RH Staff

Yield: 12 servings.

3 lb. Clear Springs Clear•Cuts® Rainbow Trout Fillets
as needed, fresh lime juice to cover trout
1 Tbsp. jalapeÒo pepper, diced
2 cups sweet onion, sliced thinly
2 cups plum tomato, seeded and finely diced
1/4 cup olive oil
2 Tbsp. fresh mint, shredded
2 Tbsp. fresh cilantro, chopped
1/2 tsp. dried oregano
to taste, coarse salt
as needed, slaw (recipe follows)
as needed for garnish, guacamole
as needed for garnish, fried tortilla wedges

For seviche: Remove skin from trout, then cut into bite-sized pieces. Combine lime juice and jalapeÒo; pour over trout. Refrigerate overnight. Just before service, toss onion and next 6 ingredients with drained trout.

Per order: Spread 1/2 cup slaw over plate. Pack about 1/2 cup seviche into a 3" ring mold, then remove from ring over slaw. Garnish with guacamole and fried tortilla wedges.

For slaw: To make dressing, whisk together 1/2 cup each fresh lime juice, malt vinegar and mayonnaise; add 2 Tbsp. brown sugar and 1 Tbsp. coarse salt. Reserve. For vegetables, combine 2 1/4 qt. julienned jicama, 1 1/2 qt. each julienned red and yellow bell pepper, 1 1/4 quarts julienned carrot, 1 cup diced red onion and 1/4 cup chopped, fresh cilantro. Reserve. About 1 hour before service, combine reserved dressing and reserved vegetables.

Recipe Provided By: "Create a Classic" recipe contest, first prize winner, Dorothy Reyes of Clement Manor, Greenfield, Wisc.