Kingfish and scallop ceviche with tomato oil


"Help! I want to make Brisbane's Bistro One Eleven's delicious kingfish and scallop ceviche for friends."
Stella Ledis, Brisbane, Qld

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

250 gm piece kingfish, skin removed, diced 180 gm scallops, roe off, diced Juice of 1 lemon and 1 lime 12 heirloom cherry tomatoes, halved 1 fennel bulb, thinly sliced 40 gm fresh coconut, shaved with a peeler or mandolin ½ Spanish onion, thinly sliced 1 Lebanese cucumber, thinly sliced ¼ cup each (loosely packed) mint and coriander 2 tbsp chives, cut into 2cm lengths   Tomato oil 150 ml extra-virgin olive oil 3 golden shallots, finely chopped 1 garlic clove, finely chopped 1 celery stalk, coarsely chopped ½ fennel bulb, coarsely chopped ½ long red chilli, split in half, seeds removed 1 tbsp tomato paste 1 each thyme and rosemary sprigs 1 fresh bay leaf ¼ tsp each white peppercorns and coriander seeds 150 ml grapeseed oil 1 basil sprig   Coconut dressing ½ green chilli, seeds removed, thinly sliced 5 gm ginger, finely grated 1 tbsp caster sugar Juice of 1 lime 125 ml (½ cup) coconut milk

Method

  • 01
  • For tomato oil, heat 50ml oil in a saucepan over medium heat, add shallots, garlic, celery, fennel and chilli, and stir occasionally until tender (7-8 minutes). Add tomato paste, herbs and spices, and stir to combine until mixture begins to darken (2-3 minutes). Add remaining extra-virgin olive oil and grapeseed oil, reduce heat to very low and cook to allow flavours to infuse (1 hour). Strain (discard solids) and set aside to cool. Add basil and refrigerate overnight to allow flavours to develop. Strain before serving.
  • 02
  • For coconut dressing, process ingredients in a food processor until smooth. Season to taste.
  • 03
  • Combine kingfish, scallops and citrus juices in a bowl, and set aside to marinate (2-3 minutes).
  • 04
  • Combine tomatoes, fennel, coconut, onion, cucumber and herbs, drizzle with coconut dressing and toss to combine.
  • 05
  • Drain excess liquid from seafood, add seafood to salad, toss to combine and season to taste. Serve drizzled with tomato oil.

Note Start this recipe a day ahead to allow the flavours in the tomato oil to develop.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Sep 2013

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Recipes with scallops

recipes

White fish crudo with avocado, herbs and cucumber-lime dressing

Nine ways to dress oysters

recipes

Banksii's mussels with vermouth, green olives and nettle butter

Fresh chilli recipes

recipes

Fragrant seafood and burghul parcels

Recipes with scallops

recipes

Indian-style prawn, turmeric and okra curry

conversion tool