4 Serves
1 Hr 15 Min


Avocado rounds
2 Hass avocados, peele
1 tablespoon white vinegar
½ cup fresh cilantro (coriander)
Salt and pepper
3 tablespoons vegetable oil
Green salsa
600 grams tomatillos (Mexican green tomatoes)
Vegetable oil
1 white onion
2 cloves garlic
2 green chiles
3 tablespoons chopped cilantro
Coarse salt
Cured trout
4 trout fillets, skinned
4 tablespoons sugar
3 teaspoons table salt
1 dried avocado leaf, crushed
Jicama in escabeche
Vegetable oil
2 onions, thinly sliced
1 cup white vinegar
½ cup water
2 bay leaves
1 sprig thyme
1 sprig rosemary
2 whole cloves
3 black peppercorns
1 large jicama, peeled and grated
5 limes, juice only
2 tablespoons chopped onion
2 tablespoons chopped cilantro
2 serrano chiles, cut in strips
Avocado rounds
Slice the whole avocados with a mandolin slicer, taking care not to cut the seed. Place the slices on a tray covered with plastic wrap.
Blend vinegar with cilantro, salt, and pepper. Add oil in a thin stream while blending until the mixture emulsifies.
Sprinkle the avocado slices with the vinegar. Cover with plastic wrap and refrigerate.
Green salsa
Cook the tomatillos in water until tender. Drain and liquefy in the blender.
Sauté the onion, garlic, and chiles in oil until slightly browned. Liquefy.
Return the mixture to the saucepan and stir in the puréed tomatillos. Season and heat to a boil.
Remove from the stove, add the cilantro, and refrigerate.
Cured trout
Thinly slice the fillets. Place in a container.
Mix salt, sugar, and avocado leaf. Rub this mixture on the slices of trout. Cover with plastic wrap, and refrigerate.
Jícama en escabeche
Sauté the onion in oil in a saucepan until transparent.
Add vinegar, water, fine herbs, cloves, and pepper. Season with coarse salt and bring to a boil.
Remove from the stove, cool, and add the jicama. Empty into a container, cover, and refrigerate.
To serve
Cover the trout with lime juice and let it rest until it turns white. Drain.
Add the green sauce to the fish and stir it together.
Serve slices of fish alternating with slices of avocado. Garnish with jicama, onion, cilantro, and serrano chile strips.