Trout Ceviche Recipe With Avocado Sorbet

Raw trout and avocado sorbet may seem like a strange combination but this trout ceviche recipe from Galton Blackiston proves that a little adventure in the kitchen can be well rewarded. An inventive treat for a summers day when light, fresh flavours are craved

Trout ceviche recipe

Starter

Easy

45 minutes plus churning time

6

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Method
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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
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
3.
Churn in an ice cream machine and then store in a suitable container in the freezer
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
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
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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Ingredients

Trout ceviche

Avocado sorbet

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

Equipment

  1. Juicer
  2. Ice cream maker

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Galton Blackiston is known for subverting classic flavour combinations - here he pairs a trout ceviche recipe with a fresh and gorgeous avocado sorbet

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Meet the chef

Galton Blackiston

Galton Blackiston