Trout Ceviche With Avocado Sorbet Recipe

Cooking Directions

• STEP 1.In a bowl, combine lime juice, orange juice, and lemon juice.
• STEP 2.Add thinly sliced trout fillets to the citrus juice mixture and let it marinate for 10-15 minutes.
• STEP 3.Meanwhile, blend avocado, sugar, lime juice, and salt in a blender until smooth.
• STEP 4.Transfer the avocado mixture to an ice cream maker and churn according to the manufacturer's instructions.
• STEP 5.To serve, place a scoop of avocado sorbet on a plate and top with marinated trout slices. Garnish with fresh herbs and serve chilled.

Cooking Tips

• Make sure to use fresh and high-quality trout fillets for the best flavor.
• Adjust the amount of citrus juice according to your taste preference.
• For a spicier kick, add some finely chopped chili peppers to the citrus marinade.
• If you don't have an ice cream maker, you can freeze the avocado mixture in a shallow dish and scrape it with a fork every 30 minutes until it reaches a sorbet-like consistency.

Storage and Serving

• Trout ceviche is best served fresh and chilled.
• If you have any leftovers, store the marinated trout and avocado sorbet separately in airtight containers in the refrigerator.
• Consume the leftovers within 1-2 days for optimal freshness.