Serves 4


Zealand shellfish

4 Zealand native oysters

4 Zealand mussels

4 Zealand cockles

4 Zealand razor clams

3 thyme sprigs

½ garlic clove, sliced

50ml white wine


Jalapeño cream

100ml fresh jalapeño juice, from deseeded chillies

40ml egg white

0.3g xantana

3 tbsp sushi vinegar

Juice and grated zest of 2 limes

400ml grapeseed oil


Mussel jelly

250ml mussel juice

1.9g agar-agar


Razor clam jelly

250ml razor clam juice

1.9g agar-agar


Ceviche marinade

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



Zealand shellfish

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.


Jalapeño cream

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.


Mussel jelly

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.


Ceviche marinade

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.


Check out Sergio Herman's chef profile here.