Kingfish Ceviche

INGREDIENTS
(recipe a variation of Luke Managan's)

200g kingfish, tuna or wahoo - works best with a mild flavoured fish

Persian fetta

Toasted baguette (i do this in a sandwich press so they are very thin)

Sugar syrup - this is easy to make and keeps well in the fridge and is the same sugar syrup that you need in cocktails

equal quantities of sugar and water, bring to a slow simmer until all the sugar is dissolved - cool

6 super thin slices of ginger

1 tbsp soy sauce

50ml white wine vinegar

1 shallot, finely diced

100ml sugar syrup

a dash of a good olive oil

METHOD

Blanche the ginger a few times in boiling water and then rinse in cold water.

Warm together vinegar and sugar syrup then add the blanched finely dice the ginger, shallot and add it to the soy sauce, add a splash of olive oil.

Finely slice the fish and lay it out attractively on a plate, evenly distribute the ginger shallot liquid and small amounts of persian fetta. I then give each person a few slices of baguette

Season with salt and pepper if desired - i don't