Trout Ceviche Recipe With Avocado Sorbet

Starter
easy
6
45 minutes, plus churning time

PT45M

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.

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Ingredients

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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

2 avocados, peeled
100g of sugar
100ml of water
1 lemon, juiced
2 limes, juiced and zested

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Ice cream maker
Juicer

Method

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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

Slice the avocados roughly and place into a bowl with the lemon juice and lime juice, mix well. Place the chopped avocados along with the cooled sugar syrup and the zest of 2 limes into a liquidiser and blitz until smooth

Churn in an ice cream machine and then store in a suitable container in the freezer

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

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

2 trout fillets

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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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.