YIELD: 24 servings

FOR THE SEVICHE:
6 lbs. rainbow trout fillets
as needed fresh lime juice (to cover trout)
2 Tbsps. jalapeño pepper, diced
4 cups sweet onion, thinly sliced
4 cups plum tomatoes, seeded, finely diced
1/2 cup olive oil
1/4 cup fresh mint, shredded
1/4 cup fresh cilantro, chopped
1 tsp. dried oregano to taste coarse salt as needed guacamole (for garnish) as needed tortilla chips (for garnish)

FOR THE SLAW:
1 cup fresh lime juice
1 cup malt vinegar
1 cup mayonnaise
1/4 cup brown sugar
2 Tbsps. coarse salt
41/2 qts. jicama, julienned
3 qts. red bell pepper, julienned
3 qts. yellow bell pepper, julienned
21/2 qts. carrots, julienned
2 cups red onion, diced
1/2 cup fresh cilantro, chopped

1. FOR THE SEVICHE: Remove skin from trout, then cut into bite-sized pieces. Combine lime juice and jalapeños; pour over trout. Refrigerate overnight. Just before service, toss sweet onion, tomatoes, olive oil, fresh mint, cilantro, oregano and salt with drained fish.
2. FOR THE SLAW: Whisk together the lime juice, vinegar and mayonnaise. Add brown sugar and salt; reserve. Combine vegetables separately and reserve. One hour before service, combine reserved dressing and reserved vegetables.
3. PER ORDER: Spread 1/2 cup slaw over plate. Pack about 1/2 cup seviche into a 3" ring mold, then remove from ring over slaw. Garnish with guacamole and tortilla chips.

Recipe from Dorothy Reyes, Sous Chef/Production Manager, Clement Manor, Greenfield, WI. Photo from Clear Springs Foods.