Trout Ceviche

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

2 servings / 1 fillet each

Calories~1,150 kcal

Protein~33 g

Carbs~73 g

Fat~83 g

Fiber~13 g

Sugar~53 g

Total recipe

Calories~2,300 kcal

Protein~65 g

Carbs~145 g

Fat~165 g

Fiber~25 g

Sugar~105 g

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.