Halibut and Scallop Ceviche

Larry’s chef Brendan Collins shares his recipe
This week British-born chef Brendan Collins shares his recipe for the Thai-inspired halibut and scallop ceviche on the menu at Larry’s, a brand new beer-focused restaurant situated smack on the Venice Beach boardwalk. Collins has honed his skills slinging top-notch charcuterie and gourmet pub grub at his spot a tad further east, Waterloo & City. At his new waterfront home he turns his attention to seafood with dishes such as Oysters Au Naturelle, BBQ Eel Terrine, and this citrusy ceviche that’s sure to make splash.
9 ounces sushi grade fresh Maine scallops
9 ounces halibut (local preferred)
1 ripe mango
1 ripe avocado
1 English cucumber
2 tablespoon toasted sesame seeds
2 limes
1 bunch sweet basil
1 bunch purple basil
1 bunch Thai basil
¼ bunch cilantro
1 recipe’s worth of marinade/sauce
Nanjim dressing

2 cloves garlic
1/4 cup cilantro roots and stems
1 teaspoon Maldon sea salt
10 Fresno red chilies
1/4 cup rock palm sugar
2/3 cup Thai fish sauce
1 1/2 cup lime juice
1/4 cup chopped shallots
1/2 cup grape seed oil
1 tablespoon white wine vinegar
1. Bring the palm sugar and fish sauce to medium heat and cook until sugar has dissolved, allow to cool
2. Using a very sharp knife, very finely chop all of the raw ingredients to, what we call in the business, a brunoise
3. Place everything in a jar or bottle, whichever you prefer, and shake it for about 1 minute or until you are happy with the emulsification
* Check the seasoning it should be somewhat sweet and sour with a definitive flavor of Thailand
4. Get it really cold
5. Now, take all the ingredients and with that same sharp knife, slice ‘em, dice ‘em, pick ‘em, and chop ‘em. Throw it on a plate, all pretty, and put as much of the dressing on as you feel fit
7. Make sure to eat quickly before the juice cooks the fish and makes it weird
Job done!