Whipped Ricotta with Mixed Berries, Or Reminiscing on Holidays Past

Medically reviewed by Christiana George Updated Date: January 6, 2026

This Fourth of July, Chris and I will find ourselves alone, with nary a barbecue or picnic to attend. It’s a lonely position to be in, but such is the case when you’re a stranger to an area I suppose.

We should really be used to it by now.

Last Thanksgiving, we were in Puno, Peru. I believe we ate street hamburgers, 33 cents each, and arroz con leche—also bought off the street from a man with a cartful of the stuff—for dinner. We were resolute about not making a big deal out of the day. I made a big deal out of the day.

For Christmas, we were in Mendoza, Argentina, and celebrated the evening at a huge hostel-organized dinner where we endured ham stuffed in chicken stuffed in something else because I didn’t want to spent the holiday alone, just the two of us. The evening quickly devolved into a girls-gone-wild soiree, where tequila shots were generously given out to those brave enough (or wanton enough) to slurp them from some poor girl’s bellybutton (I was not wanton enough to be that girl).

And New Year’s Eve was celebrated in Santiago, Chile. We’d debated trying to be in Valparaiso that night, but, again, in the attempt to not make a big deal over the holiday, we opted to stay in Chile’s capital instead. Where we were invited to a concert which turned out to be more like a rave and spent the entire night alternating between momentary blindness and momentary deafness. It turned out to be one of our more fun New Year’s Eves.

If this last year has taught me anything, it’s how not to make a big deal over holidays.

But I’m not saying we won’t be a little lonely.

Sometimes, all it takes is going through the motions to make a day feel festive. Or make-believe motions in this case.

If I were playing hostess to a yardful of guests, I would totally serve this dessert as a 4th of July finale, after an evening of food-gorging, fireworks-watching, and beer-guzzling. It’s sweet, velvety, and cold, the cream cheese imparting a slight tartness, the ricotta grounding it firmly as a luxurious dessert. While not heavy, it’s certainly rich. And the berries, oh the berries: I will miss them when they’re out of season.

WHIPPED RICOTTA WITH MIXED BERRIES

Adapted from Bon Appetit

Serves 6

Ingredients:

2 cups whole-milk ricotta cheese
4 ounces (1/2 cup) cream cheese, room temperature
4 Tbsp sugar
3 Tbsp honey
3/4 tsp vanilla extract
4 cups mixed fruit (strawberries, blueberries, peaches, raspberries, etc.)
2 tsp fresh lemon juice

Directions:

Mix ricotta cheese, cream cheese, 2 Tbsp sugar, honey, and vanilla extract thoroughly (alternatively, blend everything together in a food processor and transfer to a bowl). Cover and refrigerate until slightly set (about 2 hours).

Toss fruit with lemon juice and remaining 2 Tbsp sugar in a large bowl. Let stand at room temperature for about 30 minutes.

Divide ricotta among six bowls. Top with berries and serve.

Note: You can go all-out patriotic like I did, and use blueberries and strawberries in your fruit blend, but I think peaches would work terrifically as well.

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Savory Citrus Delight – Raw Trout Ceviche

Mains

Christiana George
Updated Date:
January 4, 2026

Get ready to tantalize your taste buds with a dish that’s like a zesty fiesta for your mouth! We’re about to embark on a flavor-packed adventure with our Savory Citrus Delight – Raw Trout Ceviche.
Imagine tender trout infused with the vibrant essence of citrus, a burst of freshness in every bite. It’s a culinary escapade where you’ll play the role of a taste explorer, navigating through the tangy twists and turns of this recipe.
So, grab your chef’s hat and a dash of excitement because we’re diving headfirst into the world of raw trout transformed into a lively and refreshing sensation!

Name Raw Trout Recipe
Cuisine Latin American
Prep 20
Cook 0
Total 20
Yields 4
Ingredients
1 pound fresh trout fillets, boneless and skinless
4 limes, juiced
2 lemons, juiced
1 orange, juiced
1 red onion, finely diced
2 tomatoes, diced
1 cucumber, peeled and diced
1 jalapeño pepper, seeded and minced (adjust to your spice preference)
1/2 cup fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
Tortilla chips or lettuce leaves for serving
Instructions
Prepare the Trout: Start by dicing the fresh trout fillets into small, bite-sized pieces. Place them in a large glass or stainless steel bowl.
Citrus Bath: Squeeze the juice of limes, lemons, and orange over the diced trout. Ensure the trout pieces are fully immersed in the citrus juice. This is where the magic happens! The acid from the citrus juices will “cook” the trout, giving it a tender and flavorful texture.
Mix and Chill: Gently stir the trout in the citrus juice to ensure all pieces are coated. Cover the bowl and refrigerate for about 15 minutes. The trout will turn a beautiful opaque color as it marinates in the citrus bath.
Veggie Medley: While the trout is “cooking” in the citrus, finely dice the red onion, tomatoes, cucumber, and jalapeño pepper. You can adjust the amount of jalapeño to your preferred level of spiciness. For those who like it hot, leave in some seeds!
Fresh Cilantro Kick: Chop up the fresh cilantro. Cilantro adds a burst of freshness and a lovely herbaceous note to the ceviche.
Combine and Season: After the trout has marinated for about 15 minutes, remove it from the fridge. Drain off most of the excess citrus juice, leaving a bit for flavor. Add the diced vegetables and cilantro to the bowl with the trout. Gently mix everything together to create a colorful and flavorful ceviche.
Season to Taste: Taste your creation and add a pinch of salt and a crack of black pepper to enhance the flavors. Remember that a little goes a long way, so start with a small amount and adjust as needed.
Serve with Style: Time to plate up! You can serve your raw trout ceviche in a variety of ways. Try it with tortilla chips for that delightful crunch, or go lighter by wrapping spoonfuls of ceviche in fresh lettuce leaves for a low-carb option.
Enjoy: There you have it – a zesty, fresh, and utterly delicious raw trout ceviche that’s perfect for a light meal, appetizer, or party snack. The citrusy tang combined with the tender trout and colorful veggies will make your taste buds dance with delight. Share with friends, and watch it disappear!
Feel free to get creative with this recipe by adding your favorite ingredients or a hint of your favorite hot sauce for an extra kick. Whether you’re serving it at a gathering or simply enjoying it at home, this raw trout ceviche is sure to be a hit. Bon appétit!
5 Simple Raw Trout Recipes
Discover the elegance of raw trout with these 5 simple recipes. From zesty tartare to spicy sashimi, these dishes showcase the fresh flavors of this delicate fish.
1. Fresh Trout Tartare
Prep: 15 mins
Combine diced trout, capers, red onion, and fresh dill. Drizzle with olive oil and lemon juice. Serve with toasted baguette slices.
2. Trout Poke Bowl
Prep: 20 mins
Toss trout cubes with soy sauce, sesame oil, and green onions. Serve over rice or mixed greens, garnished with avocado, cucumber, and sesame seeds.

3. Zesty Trout Carpaccio
Prep: 10 mins
Thinly slice trout fillets and arrange on a plate. Drizzle with olive oil, lemon juice, and sprinkle with sea salt and fresh cracked pepper. Top with arugula and shaved Parmesan.
4. Trout Sashimi with Wasabi Mayo
Prep: 15 mins
Slice trout into thin sashimi-style pieces. Mix mayonnaise with wasabi paste for a spicy dip. Serve with pickled ginger and soy sauce.
5. Citrusy Trout Ceviche Tacos
Prep: 25 mins
Follow the basic ceviche recipe. Spoon it into soft tortillas, top with sliced avocado, and drizzle with a creamy lime-cilantro dressing.
These recipes offer a variety of flavors and textures to enjoy the delicate taste of raw trout. Feel free to adjust ingredients to your taste and get creative with your presentation. Bon appétit!