Chefs' Recipes

Kingfish and scallop ceviche with tomato oil

Australian Gourmet Traveller recipe for kingfish and scallop ceviche with tomato oil from Bistro One Eleven in Brisbane.
Kingfish and scallop ceviche with tomato oil

Kingfish and scallop ceviche with tomato oil

Ben Dearnley

“Help! I want to make Brisbane’s Bistro One Eleven’s delicious kingfish and scallop ceviche for friends.”

Stella Ledis, Brisbane, Qld


To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.


Tomato oil
Coconut dressing



1.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.
2.For coconut dressing, process ingredients in a food processor until smooth. Season to taste.
3.Combine kingfish, scallops and citrus juices in a bowl, and set aside to marinate (2-3 minutes).
4.Combine tomatoes, fennel, coconut, onion, cucumber and herbs, drizzle with coconut dressing and toss to combine.
5.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.


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