Scampi Ceviche with Avocado, Microgreens & Scampi Oil - Cuisine Magazine - From New Zealand to the W

Ingredients

• 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