Begin by preparing the coriander oil. Add the coriander leaves, oil and salt to a blender and blitz to form a paste. Transfer the paste to a pan and bring to the boil

Remove from the heat and add to a bag of muslin cloth. Leave the cloth hanging over a jug to collect all of the oil that drips through

For the tomato fondue (this will be used for the ceviche mix), add the oil to a pan and sweat the onion and garlic until soft but not coloured

Add the tomato flesh and bouquet garni and cover with a cartouche. Cook over a low heat for 45-55 minutes until soft, sweet and almost dry

Remove from the heat, discard the bouquet garni and allow to cool before transferring to a blender. Blitz until smooth, then set aside until required

To make a gastrique for the dressing, place the vinegar and caster sugar in a pan and bring to the boil. Once the mix has turned a light golden colour, remove from the heat and allow to cool to room temperature

Dice the halibut into 1cm cubes and season with the flaky sea salt. Set aside while you make the dressing

Add the lemon juice, sugar, salt and 15ml of the gastrique to a bowl and whisk to combine. Pour over the halibut and squeeze over the lime juice. Add 10g of the tomato fondue per portion and flavour with tequila to taste

Finely chiffonade the coriander leaves and add to the ceviche mix along with the diced tomato flesh. Add a line of the ceviche to a long serving bowl, or use 6-7cm rings to create neat mounds in round serving bowls

Arrange the mango on top of the ceviche. Scoop the pulp from the passion fruits into a bowl and lightly whisk to break up the fruit. Add a tablespoon of the passion fruit over the top of the ceviche and drizzle with coriander oil before serving