16 tomatoes, diferent colours and shapes (approximately 4 per person as these vary in size)
1 citrus pod
40g crab meat from the claws
1 squid, cleaned and cut into rings
1 mackerel, filleted and cut into 1cm strips
8 borage flowers
12 tbs ceviché dressing
8 sprigs coriander
Salt and freshly ground black pepper
Cut the hard centre core from the tomatoes and slice into wedges. Place in a bowl with all the seafood, except the scallops.
Pick the coriander leaves and add to the bowl with the ceviché dressing. Add a little salt and pepper and lightly mix.
Cut each scallop into 3 slices. Cut the citrus pod in half and remove the “caviar”. Using a ring to help the shape, place the seafood and tomato mixture in the centre of a plate. Surround with the rings of scallop. Place the “caviar” in the centre of each piece of scallop. Garnish with the borage flowers and a little extra ceviché dressing.
Find out more about Longueville Manor atlonguevillemanor.com.