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Ocean Trout Ceviche Tacos with Rough Guacamole


  • 600g skinless ocean trout fillet, pin-boned and diced
  • 30ml Kikkoman Naturally Brewed Soy Sauce
  • 1/2 red birds-eye chilli, finely chopped
  • 140ml lime juice
  • 250g white cabbage, shaved on a mandolin*
  • 4 radishes, thinly sliced on a mandolin*
  • 1/4 small Spanish onion, thinly sliced
  • 50ml extra virgin olive oil
  • 3/4 cup coarsely chopped coriander, plus extra sprigs to serve
  • 12 small corn tortillas
  • Mexican chilli sauce, to serve (optional)

Rough Guacamole

  • 2 avocados, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 60ml lime juice, or to taste
  • 40ml olive oil

Kikkoman sauce used in this recipe

Prep time

Ocean Trout Ceviche Tacos with Rough Guacamole


  1. To make the rough guacamole, coarsely mash avocado in a bowl with a fork, add remaining ingredients, season to taste and refrigerate until required.
  2. Combine ocean trout, Kikkoman Soy Sauce, chilli and 100ml lime juice in a bowl, refrigerate to cure (10 minutes), then drain off most of the excess liquid and set aside.
  3. Meanwhile, combine cabbage, radish, onion, olive oil and remaining lime juice in a bowl, season to taste and toss to combine. Just before serving toss through the coriander.
  4. Warm tortillas according to packet instructions; fill with ocean trout ceviche, cabbage slaw, rough guacamole and coriander sprigs. Serve with chilli sauce if desired.

Key tip

If you don’t have a mandolin, thinly slice.

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