Trout ceviche with avocado sorbet
Raw trout and avocado sorbet may seem like a strange combination but this ceviche recipe from Galton Blackiston proves that a little adventure in the kitchen can be well rewarded. A fresh and clean dish for a summer's day.
Ingredients
Trout ceviche
- 2 trout fillets
- 2 red chillies , deseeded and finely chopped
- 1 large shallot , peeled and finely chopped
- 1 bunch of coriander , finely chopped
- 2 limes , both juiced but only 1 zested
- 80ml of rapeseed oil
- 1 pinch of sugar
- sea salt
- ground white pepper
Avocado sorbet
Equipment
- Ice cream maker
- Juicer
Method
1
First, make the sorbet. Place the sugar and water into a saucepan and allow the sugar to dissolve over a low heat. Turn up the heat and simmer gently for five minutes. Remove from the heat and allow to cool
- 100ml of water
- 100g of sugar
3
Churn in an ice cream machine and then store in a suitable container in the freezer
4
For the ceviche, place the chopped chillies, shallot and coriander into a bowl and mix well. Add the lime juice and zest, the rapeseed oil and season well with the sea salt, white pepper and sugar - taste and add more seasoning if desired. Set aside
- 2 red chillies
- 1 large shallot
- 1 bunch of coriander
- 2 limes
- 80ml of rapeseed oil
- 1 pinch of sugar
- sea salt
- ground white pepper
5
Skin the trout fillets (if not already skinned) and make sure that all bones are removed. Dice into 1 cm (½ inch) squares or chop roughly. Set aside
6
To serve, add the trout to the dressing and mix well. Leave to rest for 10 minutes before serving with the sorbet
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Trout ceviche with avocado sorbet
