Halibut ceviche with mango and passion fruit

by Martin Wishart
Return to Recipe
Print
servings6
1 hour 15 minutes

Ingredients

Halibut ceviche

  • 420g of halibut, skinned and pin-boned
  • 1/2 lime, juiced
  • tequila to taste
  • 1 sprig of fresh coriander
  • 1 tomato, skinned deseeded and diced
  • flaky sea salt

Coriander oil

  • 25g of coriander leaves
  • 70ml of groundnut oil
  • 1 pinch of salt, small

Gastrique

  • 50g of white wine vinegar
  • 50g of caster sugar

Dressing

  • 45ml of lemon juice
  • 15g of caster sugar
  • 5g of salt

Tomato fondue

  • 200g of plum tomatoes, flesh only - skin and seeds removed
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 bouquet garni
  • 50ml of olive oil

To serve

  • 30g of mango, diced
  • 3 passion fruits
  • croutons, very small

Method

1
Begin by preparing the coriander oil. Add the coriander leaves, oil and salt to a blender and blitz to form a paste. Transfer the paste to a pan and bring to the boil
  • 25g of coriander leaves
  • 70ml of groundnut oil
  • 1 pinch of salt, small
2
Remove from the heat and add to a bag of muslin cloth. Leave the cloth hanging over a jug to collect all of the oil that drips through
3
For the tomato fondue (this will be used for the ceviche mix), add the oil to a pan and sweat the onion and garlic until soft but not coloured
  • 50ml of olive oil
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
4
Add the tomato flesh and bouquet garni and cover with a cartouche. Cook over a low heat for 45-55 minutes until soft, sweet and almost dry
  • 1 bouquet garni
  • 200g of plum tomatoes, flesh only - skin and seeds removed
5
Remove from the heat, discard the bouquet garni and allow to cool before transferring to a blender. Blitz until smooth, then set aside until required
6
To make a gastrique for the dressing, place the vinegar and caster sugar in a pan and bring to the boil. Once the mix has turned a light golden colour, remove from the heat and allow to cool to room temperature
  • 10g of white wine vinegar
  • 10g of caster sugar
7
Dice the halibut into 1cm cubes and season with the flaky sea salt. Set aside while you make the dressing
  • 420g of halibut, skinned and pin-boned
  • flaky sea salt
8
Add the lemon juice, sugar, salt and 15ml of the gastrique to a bowl and whisk to combine. Pour over the halibut and squeeze over the lime juice. Add 10g of the tomato fondue per portion and flavour with tequila to taste
  • 15g of caster sugar
  • 45ml of lemon juice
  • 5g of salt
  • 1/2 lime, juiced
  • tequila to taste
9
Finely chiffonade the coriander leaves and add to the ceviche mix along with the diced tomato flesh. Add a line of the ceviche to a long serving bowl, or use 6-7cm rings to create neat mounds in round serving bowls
  • 1 sprig of fresh coriander
  • 1 tomato, skinned deseeded and diced
10
Arrange the mango on top of the ceviche. Scoop the pulp from the passion fruits into a bowl and lightly whisk to break up the fruit. Add a tablespoon of the passion fruit over the top of the ceviche and drizzle with coriander oil before serving
  • 30g of mango, diced
  • 3 passion fruits
  • croutons