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Galton Blackiston's Trout Ceviche

Galton Blackiston's Trout Ceviche

By Great British ChefsPublished on 12 June 2012Ceviche 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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Time and servings

45 minsTotal time
6Servings
40 minsPrep time
5 minsCooking time

Ingredients

  • 2 trout fillets
  • 1 shallot, peeled and finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 1 bunch of coriander, finely chopped
  • 4 limes
  • 100 g of sugar, plus a pinch for the trout
  • 80 ml of 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.