Make the ceviche dressing by mixing the lime juice, vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra lime juice or sugar to taste.
To get neat, even slices the fish needs to be really cold, and you'll need a sharp knife. Slice it as soon as it comes out of the fridge. Arrange each slice on the plate. Lightly season the fish with sea salt. Spoon the marinade over & arrange the other elements on top as you like.
It’s really important that it is served at room temperature so that you can appreciate the full flavour of the shellfish. Arrange nice salad leaves/edible flowers around the plate, sprinkle with the crispy quinoa & grate the Kaffir lime over the dish. This gives a lovely perfume to the dish.
Serve immediately - the dressing 'cooks' the fish so don't dress more than five minutes before eating as it will turn the fish to mush.