Trout ceviche with avocado sorbet


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Trout ceviche

Avocado sorbet

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