Name: Kingfish and scallop ceviche with tomato oil
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6
Ingredients: 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 coconut milk (½ cup)

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

Stella Ledis, Brisbane, Qld

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Ingredients

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 coconut milk (½ cup)

Method

Main

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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