Kingfish and scallop ceviche with tomato oil

Ingredients

• 250 gm piece kingfish, skin removed, diced
• 180 gm scallops, roe off, diced
• Juice of 1 lemon and 1 lime
• 12 heirloom cherry tomatoes, halved
• 1 fennel bulb, thinly sliced
• 40 gm fresh coconut, shaved with a peeler or mandolin
• ½ Spanish onion, thinly sliced
• 1 Lebanese cucumber, thinly sliced
• ¼ cup each (loosely packed) mint and coriander
• 2 tbsp chives, cut into 2cm lengths
• Tomato oil
• 150 ml extra-virgin olive oil
• 3 golden shallots, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, coarsely chopped
• ½ fennel bulb, coarsely chopped
• ½ long red chilli, split in half, seeds removed
• 1 tbsp tomato paste
• 1 each thyme and rosemary sprigs
• 1 fresh bay leaf
• ¼ tsp each white peppercorns and coriander seeds
• 150 ml grapeseed oil
• 1 basil sprig
• Coconut dressing
• ½ green chilli, seeds removed, thinly sliced
• 5 gm ginger, finely grated
• 1 tbsp caster sugar
• Juice of 1 lime
• 125 ml coconut milk (½ cup)