Mix the scallop, tuna, herbs, chilli, lime juice and zest, yuzu and soy.
Leave to stand for 2 to 3 minutes to infuse.
For the pickle, heat the sugar and vinegar. Take off the heat, and add the cucumber, radish and grapes.
Mix the crème fraiche and elderflower cordial.
To serve, place a ring on a plate and fill with the ceviche mixture. Dot with the crème fraiche, then top with pickles, micro herbs, herb oil, toasted sunflower seeds and cucumber ketchup.
Mix the scallop, tuna, herbs, chilli, lime juice and zest, yuzu and soy.
Leave to stand for 2 to 3 minutes to infuse.
For the pickle, heat the sugar and vinegar. Take off the heat, and add the cucumber, radish and grapes.
Mix the crème fraiche and elderflower cordial.
To serve, place a ring on a plate and fill with the ceviche mixture. Dot with the crème fraiche, then top with pickles, micro herbs, herb oil, toasted sunflower seeds and cucumber ketchup.
