CLASSIC HALIBUT CEVICHE

From Hawksworth: The Cookbook by Vancouver chef David Hawksworth.

HALIBUT CEVICHE

11/2 lbs. (680 g) fresh halibut fillets

1 large Belgian endive, sliced 1/4 inch (1 cm)

1/2 small white onion, finely brunoised and rinsed under cold water

2 shiso leaves, chiffonade

2 radishes, thinly sliced

Thai chili slices, for garnish

1. Slice the halibut filet very thinly. Combine with Passion Fruit Marinade and refrigerate until ready to serve, up to a few hours. Remove from the fridge and combine with the endive, white onion and shiso. Divide between 6 serving plates, and sprinkle with Puffed Quinoa and sliced radishes. If you like more heat, garnish with fresh chili slices. Makes: 4 servings.

PUFFED QUINOA

3 tbsp (45 ml) raw white quinoa

2 cups (500 ml) canola oil

Salt

1. Cook the quinoa according to package instructions. Dehydrate at 130 F (55 C) for 4 to 6 hours. Heat the oil to 350 F (175 C) in a pot large enough that it isn't more than half-full. Sprinkle in the cooked quinoa and cook until it puffs up, doubling in size (no more than 15 seconds). Remove with a metal sieve. Transfer to paper towel to soak up excess oil and sprinkle with salt.

PASSION FRUIT MARINADE

4 passion fruit

1 tbsp plus 1 tsp (20 ml) lime juice

1 small shallot, sliced

1/2 red Thai chili, stem and seeds removed

1/2 tbsp (7.5 ml) sugar

1. Scoop the seeds out of the passion fruit and purée in a blender, then strain through a fine-mesh sieve. Return to the blender and add the lime juice, shallot, Thai chili and sugar. Blend and strain again through a fine-mesh sieve.