Ask Wren answers question about ceviche in Vail Valley | VailDaily.com
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Ask Wren answers question about ceviche in Vail Valley

Wren Wertin
Vail, CO Colorado
Dominique Taylor/Vail DailyTrout ceviche from the French Press in in Edwards Colorado's Vail Valley
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VAIL, Colorado –Ceviche is a gift from Latin America. Sometimes spelled seviche or cebiche, fresh fish is chopped up, sprinkled with a variety of vegetables and seasonings and then tossed with fresh lime juice, which “cooks” the fish flesh.

Snapper, halibut and pompano are popular fish to use in the dish – as long as it’s extremely fresh, feel free to experiment. The longer you leave it in the lime juice, the more the fish cures and toughens. If you’re making it ahead, try larger chunks of fish.

Dear Wren,



Sunday was a perfect day in Vail. We really enjoyed the Vail Mountain School Home Tour and the Farmers’ Market. At the Home Tour the owner of The French Press was serving trout ceviche. Could you provide us with the recipe?

Allen Chapmen



Dear Allen,

The trout ceviche is definitely one of the standouts on The French Press menu. Executive chef Juan Cruz Anon jokes that most of the ingredients could be found on a one-mile stretch of Lake Creek in Edwards. He developed the recipe because this is the season to get creative with what’s in your own backyard.

At the restaurant he fancies it up by serving it with a generous crisp of trout skin. A labor-intensive endeavor, the trout skin offers a lovely fishy crunch that plays against the mild fish and earthy mushrooms. At home, a salty wafer will do.



– Wren

Rocky Mountain Ceviche

The French Press

24 ounces Rocky Mountain Rainbow Trout, skinned, deboned, cut crosswise into 1/4-inch strips

1/2 cup shallots, finely diced

2 cups chanterelle mushroom, julienned

1/4 cup Italian parsley, finely chopped

1 clove garlic, finely chopped

2 Tablespoons vegetable oil

1 Tablespoons extra virgin olive oil

3 limes

Salt and pepper, to taste

1 bunch watercress

Separate and julienne cut (if necessary) chanterelle and saute lightly with vegetable oil until edges become soft, about 3 minutes. Set aside and chill.

Combine all ingredients, except watercress, in bowl. Squeeze lime over all ingredients, toss lightly, and allow to cure for 30 minutes.

Presentation: Spoon over bed of watercress.


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