Scampi Ceviche with Avocado, Microgreens & Scampi Oil
Mark Limacher
![](https://www.cuisine.co.nz/wp-content/uploads/2018/12/Cuisine-Magazine-Martin-Bosley-Recipe-Scampi-Ceviche-with-Avocado-Microgreens-Scampi-Oil-1.jpg)
tags:scampi, microgreens, avocado
Serves
4 as an entreePreparation
25 mins plus 20 minutes standingCook
25 minsIngredients
10 large whole scampi | |
FOR THE DRESSING | |
65ml water | |
65ml white vinegar | |
65g sugar | |
95ml fish sauce | |
2 tablespoons lime juice | |
1 tablespoon ginger, finely grated | |
FOR THE SCAMPI OIL | |
400ml grapeseed oil | |
reserved scampi heads & shells | |
5 cloves garlic, smashed with the side of a knife | |
50g tomato paste | |
5 star anise | |
TO FINISH | |
1 ripe avocado, halved and sliced lengthwise | |
1 stick lemongrass, white part only, finely sliced | |
50g Ōra King salmon caviar | |
1 long red chilli, finely sliced | |
16 small Vietnamese mint leaves | |
micro shiso | |
micro coriander | |
crispy shallots |
Chef Mark Limacher shares one of his legendary dishes from Ortega Fish Shack in Wellington.
Instructions
1. | Remove the heads from the scampi, then with a sharp knife cut through the middle of the scampi tails lengthwise. |
2. | Remove the digestive tracts and discard. Remove the meat from the shells and keep in the refrigerator. |
3. | Reserve the heads and shells to make the scampi oil. |
4. | Combine all the dressing ingredients in a bowl and whisk until the sugar is dissolved. |
5. | Set aside. |
6. | Put a pot on a medium heat and allow to warm, then add 100ml of the grapeseed oil and the scampi heads and shells – do not stir for 2 minutes or they will not brown. |
7. | After 2 minutes stir and leave for another 2 minutes, then add the garlic, tomato paste and star anise and cook for a further 1 minute. |
8. | Add remaining grapeseed oil and bring to a simmer. |
9. | Allow to simmer for 20 minutes then remove from the heat and leave to stand for a further 20 minutes. |
10. | Strain through a coffee filter (a muslin cloth with a fine sieve, or a chinois will also suffice) and place in the refrigerator to chill. |
11. | To serve, place 4-5 slices of avocado down the centre of four bowls and top with five pieces of scampi, evenly spaced. |
12. | Mix the sliced lemongrass with the dressing and generously spoon over the scampi, followed by about 20ml scampi oil. |
13. | Arrange 3 or 4 teaspoons of salmon caviar around each bowl, followed by slices of chilli, Vietnamese mint leaves, micro shiso and micro coriander. |
14. | Finish with crispy fried shallots. |
Illustration Kohl Tyler-Dunshea
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