Served at
Vinette EdinburghA bistro in Edinburgh known for fusing French classics with Scottish produce and Mediterranean touches, led by Chef Stuart Ralston.
A refreshing appetizer where raw fish, typically trout, is cured in citrus juices, often lime or lemon, and mixed with finely diced vegetables like onion, cilantro, and chili peppers.
Still hungry?
Swipe signature plates - save what you'd actually order tonight.
A bistro in Edinburgh known for fusing French classics with Scottish produce and Mediterranean touches, led by Chef Stuart Ralston.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
Similar dishes to "Trout Ceviche"
Swipe through plates like this