4 Zealand native oysters
4 Zealand mussels
4 Zealand cockles
4 Zealand razor clams
3 thyme sprigs
½ garlic clove, sliced
50ml white wine
100ml fresh jalapeño juice, from deseeded chillies
40ml egg white
3 tbsp sushi vinegar
Juice and grated zest of 2 limes
400ml grapeseed oil
250ml mussel juice
Razor clam jelly
250ml razor clam juice
2 finely sliced shallots
1 garlic clove, finely chopped
½ bunch of coriander, roughly chopped
15 mint leaves, roughly chopped
½ chilli, roughly chopped
50g ginger, finely chopped
2 lemongrass stalks, bruised and finely chopped
6 kaffir lime leaves
200ml olive oil
200ml dashi vinegar
100ml sushi vinegar
Grated zest of 2 limes
Juice of 4 limes
100ml Arbequina olive oil
Juice and grated zest of 1 lime
4 coriander seeds
1 shallot, sliced into rings
Eelgrass, rock samphire, borage, samphire, codium and white algae
Shuck the oysters. Briefly steam the mussels and cockles (no longer than 1 minute), remove from the steamer basket and discard the top shell. Pan-fry the razor clams briefly, season with pepper and thyme, then add the garlic. Deglaze with the white wine; remove the razor clams from the pan, remove the meat from the shells, clean the shells and return the meat to the shells.
Blend the jalapeño juice, egg white, xantana, sushi vinegar, lime zest and juice to a smooth emulsion in a blender. Emulsify with the grapeseed oil.
Mix the mussel juice with the agar-agar, bring to the boil and pour into an anchor-shaped mould. Refrigerate until set.
Razor clam jelly
Mix the clam juice with the agar-agar, bring to the boil and pour into a mermaid-shaped mould. Refrigerate until set.
Mix together all ingredients before stirring well. Cover with clingfilm and leave to infuse at room temperature for 3 hours then strain.
Arrange all the shellfish on crushed ice, drizzle with the ceviche and pipe a dot of jalapeño cream into every shell. Garnish with salty herbs and vegetables and the mussel and razor clam jellies. Serve some extra ceviche and jalapeño cream on the side.
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