Slice each scallop into 3 round discs.
Peel and core the cucumber then cut into discs.
Zest and juice the limes and then combine with the sugar, salt and cumin.
Arrange all of the sliced ingredients on a flat dish and then pour the lime mixture on top. Cover with cling film and chill in the fridge for at least 30 minutes.
When ready to serve, carefully arrange the sliced ingredients into a disc shape around a ring in the centre of a round plate.
Peel and dice the mango into approximately 1 cm cubes.
Peel and finely dice the red onion.
Finely slice the coriander.
Zest and juice the remaining Lime.
Mix all together and season to taste with the smoked salt.
Spoon into the ring.
Peel and grate the garlic.
In a small saucepan over a gentle heat, cook the garlic with a tsp of the olive oil for 2-3 minutes. Add the Tomato paste and chili flakes and continue to cook gently, stirring constantly for further 2 -3 minutes, season with a pinch of the smoked salt.
Add the remaining oil and allow to cook over a low heat until the oil is infused and bright red.
Allow to cool before drizzling with a few drops over the scallops directly before serving.
Place a neat pile of pea shoots in the middle to finish.
«Use any fresh fish for this dish, just make sure it is cut nice and thin so it cures quickly.»