Method

1. Make a diagonal cut just under the fin of the mackerel and fillet the fish. Marinate with olive oil first, then with sushi vinegar.
2. Finely chop the coriander stems and sprinkle them over the fish. Add the salt and pepper as well as the key lime powder and the fresh shiso.
3. 
Prepare the marinade in a large bowl: mix some olive oil with finely-chopped verbena and basil. Add the sushi vinegar and salt and pepper to taste.
4. Cut the avocados lengthwise in two, separate the two halves and remove the stone. Put the flesh of the avocado into a blender jug and add the other ingredients: olive oil, pinch of key lime powder, salt and pepper, coriander seeds and leaves, the lime juice and the sushi vinegar. Blend until you have a creamy mixture.
5. Arrange the mackerel on a big plate. Spread the guacamole on top.
6. Add the Toma’Color tomatoes to the plate: you can leave some whole and others you may want to cut lengthwise in two.
7. Pour a generous amount of marinade over the mackerel and the tomatoes.
8. Finish the dish with marigold, bergamot and borage flowers for a special refreshing touch.