A Recipe by Sergio Herman

Illustrious chef Sergio Herman gives you an incredibly beautiful recipe of Zealand shellfish, ceviche and jalapeño…

Serves 4Recipe by Sergio Herman


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


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