A recipe by Andrew Baird

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

Preparation time: 20 minutes

Cooking time: 10 minutes


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 (see page 197)

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.

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A recipe by Andrew Baird