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  • Galton Blackiston's Trout Ceviche
Galton Blackiston's Trout Ceviche

Galton Blackiston's Trout Ceviche

Brought to you by: Great British Chefs
    6 serving

Prep time:

Cook time:

Serves: 6

Ceviche refers to raw fish or seafood marinated in citrus flavours, with coriander and chilli often providing spice. Galton Blackiston pays heed to this tradition, serving his trout ceviche with a creamy avocado sorbet.
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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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