- 100 gm sweet potato, cut into 5mm dice
- 16 mussels, scrubbed clean
- 250 ml boiling water (1 cup)
- 8 small Pacific oysters
- 8 New Zealand surf clams (vongole)
- 4 cuttlefish, cleaned and skin removed
- 200 gm sashimi-grade kingfish belly, skin off and pin-boned
- 8 scallops
- To serve: flaked pink salt and extra-virgin olive oil
- To serve: Spanish onion, thinly sliced
- For garnish: small handful coriander leaves
- 8 thin slices lime (optional)
- 100 gm sea urchin roe
- 3 piquillo peppers, drained red birdseye chilli
- 500 ml reserved juices from seafood and mussels
- 2 tbsp extra-virgin olive oil
- Juice of ½ lime
- 1Blanch the sweet potato in salted boiling water for a few seconds (it should be cooked, but still have a bit of crunch), then cool in iced water and drain.
- 2Place a large saucepan with a lid over high heat for 3 minutes, or until it is very hot. Have the cleaned mussels and water ready. Add the mussels and water and quickly put the lid on. The mussels will cook in about a minute (make sure you shake the pan halfway through). Check to see if all the mussels have opened; if not, cook for a further minute until they have. Strain their cooking liquid into a bowl and put it aside to cool to room temperature.
- 3Take the mussels out of their shells and use a small, thin-bladed knife to prise open any that haven’t opened to check that they are good. Remove any beards and put the mussels in a clean bowl or plastic container. Cover with their cooled cooking liquid and keep in the fridge.
- 4Shuck the oysters and clams, reserving and straining any of their juices through a fine sieve. Thinly slice the cuttlefish (you’ll need about 8 tablespoons’ worth). Dice the kingfish about 1cm thick (again, you’ll need about 8 tablespoons’ worth). Thinly slice the scallops.
- 5Strain the mussels through a fine sieve, reserving their liquid, then divide all the seafood between 8 small chilled glasses or shallow Champagne saucers.
- 6For the tiger’s blood, blitz the roe, peppers and chilli with the combined seafood juices in a blender, then add the extra virgin olive oil and lime juice, to taste. Strain through a fine sieve.
- 7Season the seafood with a pinch of pink salt and drizzle generously with extra virgin olive oil. Add some cooked sweet potato and a few thin slices of red onion. Whisk the tiger’s blood quickly, then pour into the glasses so it comes halfway up the seafood. Garnish with coriander and lime, then serve.
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