Trout Seviche Livingston.
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.
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.