Trout ceviche with avocado sorbet

• Gluten free

• Seafood

  • 2 Trout, fillets

• Produce

  • 2 Avocados
  • 2 Chillies, red
  • 1 bunch Coriander
  • 1 Lemon
  • 4 Lime
  • 1 Shallot, large

• Baking & Spices

  • 1 Sea salt
  • 1 pinch Sugar
  • 100 g Sugar
  • 1 White pepper, ground

• Oils & Vinegars

  • 80 ml Rapeseed oil

• Liquids

  • 100 ml Water

Found on greatbritishchefs.com

Description

Ingredients

• 2 trout fillets
• 2 red chillies, deseeded and finely chopped
• 1 large shallot, peeled and finely chopped
• 1 bunch of coriander, finely chopped
• 2 limes, both juiced but only 1 zested
• 80ml of rapeseed oil
• 1 pinch of sugar
• sea salt
• ground white pepper
• 2 avocados, peeled
• 100g of sugar
• 100ml of water
• 1 lemon, juiced
• 2 limes, juiced and zested

Directions

• 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
• 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
• 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
• 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
• To serve, add the trout to the dressing and mix well. Leave to rest for 10 minutes before serving with the sorbet