Scampi ceviche with avocado, microgreens and scampi oil

Remove heads from scampi, then with a sharp knife cut through the middle of the scampi tails lengthways.

Remove digestive tracts and discard. Remove meat from shells and keep in the refrigerator. Reserve heads

and shells to make the scampi oil.

Combine all dressing ingredients in a bowl and whisk until sugar is dissolved. Set aside.

Put a pot on a medium heat and allow to warm, then add 100ml of grapeseed oil and the scampi shells. Do

not stir for 2 minutes, or the shells will not brown. After 2 minutes stir and leave for another 2 minutes,

then add garlic, tomato paste and star anise and cook for a further 1 minute. Add remaining grapeseed oil

and bring to a simmer. Allow to simmer for 20 minutes then remove from heat and leave to stand for a

further 20 minutes. Strain through a coffee filter (chef’s note: muslin cloth with a fine sieve, or a chinois,

will also suffice) and place in the refrigerator to chill.

Place 4-5 slices of avocado down the centre of bowls and top with 5 pieces of scampi, evenly spaced. Mix

sliced lemongrass with dressing and generously spoon over the scampi, followed by about 20ml of scampi

oil per portion. Arrange 3 or 4 teaspoons of salmon caviar around each bowl, followed by slices of chilli,

Vietnamese mint leaves, micro shiso and micro coriander. Finish with crispy fried shallots.

The ceviche can be prepared using any fresh seasonal fish such as yellowtail kingfish and albacore tuna.