Trout: Omega-3 fatty acids play an important role in the prevention of numerous chronic diseases due to their anti-inflammatory properties. Omega-3s are found in fatty fish, such as trout and salmon, as well as plant foods, such as chia seeds and walnuts.

Grapefruit: Citrus fruits are known for their high levels of vitamin C, but they also contain several phytochemical compounds (such as polyphenols) that play an important role in cancer prevention. They also have a positive influence on the potential action of other polyphenols present in the food. For more fibre and less sugar, eat the whole fruit, not just the juice.

Trout & Citrus Ceviche

Author:  Benoît Dussault, chef instructor at the École hôtelière de la Capitale, Québec City
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau

4 Servings     20 minutes (plus 6 hours marinating time)


  • 250 g (1/2 lb.) raw trout, diced
  • 2 oranges, supremed
  • 1 pink grapefruit, supremed
  • 1/3 cup (80 mL) lemon juice, freshly squeezed
  • 1/2 tsp (2.5 ml) grated lime rind
  • 1/3 cup (80 ml) fresh parsley, chopped
  • 1/4 cup (60 ml) multicolored peppers, diced
  • 1 tbsp. (15 ml) onions, minced
  • 1/3 cup (80 mL) olive oil
  • Salt and pepper
  • 3 tbsp. (45ml) fresh coriander (garnish)


  1. In a large glass bowl, mix all ingredients and season to taste.
  2. Cover and marinate for 6 hours in the refrigerator.
  3. Serve in cups and garnish with fresh coriander.