Coriander-Cured Trout Aguachile

糖一起搅拌,1/2杯粗盐,coriander, and black pepper in a small bowl. Spread about 1/4 cup sugar mixture on a plate in an even layer about the size of 1 trout fillet. Place 1 fillet, skin side down, on sugar mixture on plate; top with 1/2 cup chopped cilantro and 1/4 cup sugar mixture. Top with remaining fillet, flesh side down; sprinkle with remaining 1/2 cup sugar mixture and remaining 1/4 cup chopped cilantro. Wrap plate tightly with plastic wrap. Chill until fish is slightly firm, about 8 hours.

取消包装片，刷掉糖混合物和香菜。在冷水下冲洗圆角；用纸巾拍干。处理1/2杯黄瓜，大约四分之三的墨西哥胡椒，柠檬汁和1汤匙水中的搅拌机中的1/2杯黄瓜，直至光滑，大约20秒。将混合物通过细的电线滤网将其倒入碗中；丢弃固体。搅拌剩余的1/2茶匙犹太盐。放松直到准备食用。

将冰冷的黄瓜石灰水倒在有框的盘子上。横向切片鳟鱼；丢弃皮肤。将鳟鱼碎片放在盘子上。顶部是春季洋葱，鳄梨，剩余1 1/2杯黄瓜和剩余的墨西哥胡椒。撒上片状海盐和香菜叶。立即与石灰楔子和托斯塔达斯一起食用。