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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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
2
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
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
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.
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Trout ceviche with avocado sorbet
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Trout ceviche with avocado sorbet