Scallop ceviche with ginger, lime, spearmint and black sesame

Roaming around the herb garden at work the other day i came across spearmint and immediately thought Wrigleys chewing gum. Now thats what i associate spearmint with, sad i know. I pondered where i could use the mint to showcase its unique flavour.
This is a ceviche which i have been working on. The scallops are sliced raw and put onto the plate. The ceviche marinade went as follows.
Lime juice
Lime leaf
Ginger
Lemongrass
Thai fish sauce
Soy sauce
Spearmint stalks
Sugar
Infused over heat for 30mins, then chilled.

The marinade is brushed genorously over the scallops and drizzled onto the plate. Spearmint is strong so i added just one jullienne of spearmint per scallop.
The plate is garnished with confit baby tomatoes and scallop meat tuilles which are made with...
Scallop meat
Egg white
Flour
Soft butter
Black sesame

sprinkled around the plate is sesame and scallop roe crumbles, which in another crack at this great tasting ceviche i would like to put a finer scallop roe powder onto the scallops.