Seafood ceviche

Name: Seafood ceviche
Ingredients: 16 tomatoes, diferent colours and shapes (approximately 4 per person as these vary in size); 1 citrus pod; 8 scallops; 40g crab meat from the claws; 1 squid, cleaned and cut into rings; 1 mackerel, filleted and cut into 1cm strips; 40g lobster; 40g prawns; 8 borage flowers; 12 tbs ceviché dressing; 8 sprigs coriander; Salt and freshly ground black pepper

www.four-magazine.com

Head chef of Jersey's Longueville Manor, Andrew Baird, brings you a beautiful seafood ceviche recipe with citrus caviar, showcasing some of the area's best produce…

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Ingredients

16 tomatoes, diferent colours and shapes (approximately 4 per person as these vary in size)
1 citrus pod
8 scallops
40g crab meat from the claws
1 squid, cleaned and cut into rings
1 mackerel, filleted and cut into 1cm strips
40g lobster
40g prawns
8 borage flowers
12 tbs ceviché dressing
8 sprigs coriander
Salt and freshly ground black pepper