- Recipes
- Galton Blackiston's Trout Ceviche
Galton Blackiston's Trout Ceviche
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6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 2 trout fillets
- 1 shallot, peeled and finely chopped
- 2 red chillies, deseeded and finely chopped
- 1 bunch coriander, finely chopped
- 4 limes
- 100g sugar, plus a pinch for the trout
- 80ml rapeseed oil
- 2 avocados, peeled
- 1 lemon, juiced
Method
Step 1
First, make the sorbet. Place the sugar and 100ml of 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.
Step 2
Slice the avocados roughly and place into a bowl with the lemon juice and the juice and zest of two limes. 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.
Step 3
Churn in an ice cream machine and then store in a suitable container in the freezer.
Step 4
For the ceviche, place the chopped chillies, shallot and coriander into a bowl and mix well. Add the juice of two limes and the zest of one, the rapeseed oil and season well with the sea salt, white pepper and sugar - taste and add more seasoning if desired. Set aside.
Step 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.
Step 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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