Extra virgin olive oil, red salt, and black pepper, to taste
Edible flowers and herbs, for garnishing
Drain the swordfish and place in a bowl. Season with the lime juice and a pinch of black pepper and marinate for half an hour.
Cook the red rice with the powdered ginger (around 25 minutes), adding the other rice after about 10 minutes of cooking time have elapsed. Season with extra virgin olive oil, soy sauce, black pepper, and the leek cut into thin strips.
Peel the potato, dice very small, and sauté in a frying pan with the coriander, olive oil, and black pepper until fairly tender (but still slightly crunchy).
Cut the onion into thin slices and dice the tomatoes. Season with salt, olive oil, and ginger. Peel the avocado, dice very small, and season with the lemon juice and chilli pepper.
Take the swordfish out of the marinade and drain; peel the papaya and dice very small.
Put the bowl together: first, put in a layer of rice, then add the various ingredients you prepared earlier and the papaya, creating your own colour contrasts and combinations. Finish off with a drizzle of olive oil—or soy sauce if you want a stronger flavour—and garnish with edible flowers and herbs.