Rainbow Trout Ceviche with

By Kanit KammalesServes 2

Rainbow Trout Ceviche with Gochujang

Second place

Dry cut fresh Trout ceviche with diced chilli, cucumber, red onion, thinly sliced cooked beetroot and segment cut orange, garnished with coriander and dill.

Ingredient used: Gochujang

  • Gochujang



  • 1 Egg
  • 15ml Lemon juice
  • 1 tsp Dijon mustard
  • 240ml Vegetable oil
  • Salt
  • 20g Garlic
  • 80g Gochujang


  • 350g Rainbow Trout
  • 200g Beetroot
  • 50g Red Chilli
  • 200g Lebanese cucumber
  • 100g Red onion
  • 50g Spring onion
  • 100g Oranges
  • 75ml Lime
  • 30ml Fish sauce
  • 150ml White wine vinegar
  • 20g Dill
  • 50g Coriander
  • 50g Palm sugar light


Gochujang Mayo

  1. Place egg, lemon juice, and mustard in the blender mixer.
  2. Add garlic and keep blending for 15 seconds.
  3. Add a little bit of vegetable oil at a time until the oil finishes.
  4. Add Gochujang and blend for 5 seconds and seasoning with salt.

Rainbow Trout Ceviche

  1. Clean the fish and dry cut into dice (1 cm x 1 cm)
  2. Place lime, salt, sugar, and coriander roots in a blender mixture and then filter out only keep for liquid.
  3. Cook the beetroot and slice it thinly.
  4. Dicing chilli, cucumber, red onion and cut an orange.
  5. Mixed all together and garnishing by herbs

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