Cod Ceviche with Mango and Chilli Salsa, Avocado and Lime Sorbet

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Cod Ceviche with Mango and Chilli Salsa, Avocado and Lime Sorbet is a texture sensation and an explosion of fresh, sweet, savoury and spicy flavours:

• fresh, sweet, melt in the mouth cod, swathed in lime juice, red chilli, fresh dill and coriander,
• topped with a zingy mango and chilli salsa with fresh dill and coriander,
• finished with a scoop of luxuriously smooth and silky, bright green, sweet, Avocado and Lime Sorbet.

What an outstanding combination!

Lyngen Lodge

This is a copy-cat recipe of a starter we were served during our trip to Lyngen Lodge, last April. I am not normally a fan of ceviche and I was immediately suspicious of an avocado sorbet. However, I was blown away by this dish in Norway and was really keen to recreate it when we came home. I was absolutely delighted with the result. I found the avocado sorbet recipe, by Galton Blackiston, on the Great British Chefs’ website, which you can find here. He serves his sorbet with a trout ceviche. 

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How to make Cod Ceviche with Mango and Chilli Salsa, Avocado and Lime Sorbet

Collect all your ingredients together:

Avocado and Lime Sorbet –

• avocados, peeled, stone removed and chopped
• caster sugar
• water
• limes, juice and zest
• lemon, juice only

For the Mango and Chilli Salsa –

• fresh mango, skin removed and flesh chopped into small cubes
• spring onions, trimmed and finely chopped
• small red chilli, stem and seeds removed and finely chopped
• dill fronds, finely chopped
• coriander leaves, finely chopped
• lime juice
• olive oil
• freshly ground sea salt and black pepper, to taste

For the Cod Ceviche –  

• skinless cod fillet, cut into small cubes
• lime juice
• spring onion, trimmed and finely chopped
• red chilli, stem and seeds removed and finely chopped
• dill fronds, finely chopped
• coriander leaves, finely chopped
• freshly ground sea salt and black pepper, to taste

To decorate –

• dill fronds
• pomegranate seeds

How to make this outstanding starter:

First, make the Avocado and Lime Sorbet –

NB You need to start making this a few hours before you plan to serve the starter.

1. Heat the water with the sugar over a low heat until the sugar has dissolved. Turn the heat to moderate and simmer for 5 minutes. Remove from the heat and set aside to cool.
2. Meanwhile, finely grate the zest from 2 limes and place into a food processor with the avocado flesh and the juice from the 2 limes and 1 lemon.
3. Blitz until you get a smooth cream – you may have to scrape down the sides of the processor bowl as you blend.
4. Either:
   • Scoop into an ice cream maker and churn, in accordance with appliance instructions.
5. Or:
   • Transfer to a freezer proof bowl, large enough for you to whisk the sorbet regularly as it freezes. Cover and place in the freezer for 30 minutes.
   • Remove, beat well with an electric whisk, cover and place it back in the freezer for 30 minutes.
   • Continue to cover, freeze and beat every 30 minutes until the sorbet is very cold and too stiff to beat any more. You may need to repeat this 4 – 5 times before it is ready.
   • Transfer to a suitable container for the freezer, making sure it is covered.
6. If you are not using the sorbet straight away, and you leave it for a few hours in the freezer, it will become very hard. Simply take it out of the freezer, 5 – 15 minutes before you plan to serve it, to soften slightly. How long it takes to do this, will depend on the temperature of the room.
7. You will only use a little of the sorbet for this dish. It is also delicious served between courses, to cleanse the palate, or as an unusual but exceptional dessert.

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Make the Mango and Chilli Salsa and Cod Ceviche–

1. Prepare the mango and vegetables/herbs for the salsa –
   • chop the mango flesh into small cubes. To do this, leave the skin on and cut a cheek from the the mango. Score cubes into the flesh, push in from the skin side to invert the cheeks, and then remove the cubes of mango from the skin. Repeat on the other side of the mango, if necessary.
   • trim the spring onions and finely chop.
   • remove the stem and seeds from the chilli and finely chop.
   • finely chop the dill fronds and coriander leaves.
   • juice the limes.
2. Mix the mango and vegetables/herbs in a mixing bowl and drizzle over the lime juice and olive oil.
3. Add freshly ground sea salt and black pepper, to taste.
4. Prepare the Cod Ceviche – chop the skinned cod fillet into small cubes.
5. Remove the stem and seeds from the chilli and finely chop.
6. Trim and finely chop the spring onions, dill fronds and coriander leaves.
7. Juice the limes.
8. 10 minutes before you want to serve the ceviche, pour the lime juice over the cod, add the herbs and chilli and stir to mix.
9. Add freshly ground sea salt and black pepper, to taste.
10. Set aside for 10 minutes before you serve it.

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How to serve this fabulous dish –

1. Divide the cod between 4 plates.
2. Top with the salsa.
3. Add a scoop of avocado sorbet. (You will only use a little of the sorbet from the recipe above.)
4. Garnish with dill fronds and pomegranate seeds and serve immediately.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.