Martin Wishart's Halibut Ceviche with Mango and Passion Fruit

Prep time: 26-30 minutes Cooking time: 55-60 minutes Serves: 6 Skill level: For the Foodie Recipe by: Martin Wishart
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The method

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Recipe supplied by Martin Wishart award-winning chef and restaurateur  

Method

  1. Dice the halibut into 1cm squares.
  2. Season with Maldon salt. 
  3. Whisk the lemon juice, gastric, sugar and salt together.
  4. Add to the halibut along with the lime juice, tomato fondue and the tequila.
  5. Finely chiffonnade the coriander leaves and add to the mix with the tomato dice.
  6. Divide the mix equally between six 6-7cm stainless steel rings placed in suitable serving bowls. 
  7. Place the diced mango on top of the halibut. 
  8. Cut the passion fruit in half and scoop out the seeds and juice into a bowl. Whisk the pulp together to break up the passion fruit.
  9. Finish the ceviche with a tablespoon of passion fruit over the top, and some of the croutons. 
  10. Finally finish with the coriander oil.

For the Gastric

  1. Put equal quantities in weight of white wine vinegar and caster sugar in a pan and bring to the boil.
  2. Cook until it turns a light golden colour, remove and cool to room temperature. 

For the Coriander Oil 

  1. Blend the coriander leaf with the oil and salt until a paste is formed.
  2. Place into a medium pan on the stove and bring to the boil.
  3. Pass through some muslin cloth and allow oil to drip through.

For the tomato fondue 

  1. Sweat the shallot and garlic in a saucepan without colouring.
  2. Add the tomato flesh and bouquet garni, cover with a paper cartouche and slowly cook on the stove for 45-55minutes, so that the fondue sweetens in flavour and is almost dry.
  3. Discard the bouquet garni and allow to cool.
  4. Then place in a blender a puree until smooth.