Ingredients
The Juice
4kg green Raff tomatoes
200g aloe vera pulp soaked in 3 water baths
600ml Arbequina olive oil
1l mineral water
10g sprigs oregano
30g sprigs mint
15g fennel
30g common basil
10g lemon basil
5 giant green shiso leaves
10g hydrated Mertensia maritima leaves
20g lemon verbena
15g chervil
3g tarragon
10g sherry vinegar
10g cava vinegar
35g Stevia
rebaudiana
salt flakes
black pepper
The Crustaceans
1 lobster (500g)
4 prawns (50g each)
2 langoustines (200g each)
300ml mild Arbequina olive oil
12g rosemary
6g oregano
16g Mertensia maritima
4g lemon verbena
6 juniper berries
8g lemon peel
oil
salt flakes
black pepper
Method
Puréeall of the ingredients and then run through a juicer.Repeat this step 3 times and press well, obtaining all of the juice from the plants and causing the release of the herbs’ essential oils.Add salt to taste then refrigerate.Clean the crustaceans and extract their meat.Set aside on separate trays.Infuse the oil with the herbs. Marinate the crustaceans in the oil as if it were ceviche.Chop the crustaceans in a natural way, following the direction of their meat.
To serve
Just before serving, drain well and season with a salt flake.On a deep plate with a small base, arrange alternate medallions of the different crustaceans with tomato wedges.Arrange the herb leaves and flowers over the top. Finish by serving the very cold juice.